Ultra Low-Point WW-Friendly Version
This is one of those dinners that feels like cheesy comfort food but is secretly loaded with veggies and lean protein. 😍 Tender spaghetti squash is mixed with shredded chicken, vegetables, and a creamy cheesy sauce, then baked right inside the squash shell until hot and bubbly. Even picky eaters might forget they’re eating squash!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
WW Points: 2 Points per Serving
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked skinless chicken breast, shredded
- 1 cup broccoli, finely chopped
- ½ cup red bell pepper, finely diced
- 2 green onions, sliced
- ½ cup plain nonfat Greek yogurt
- ⅓ cup fat-free shredded mozzarella
- ¼ cup reduced-fat shredded mozzarella
- 2 tablespoons light cream cheese
- 2 tablespoons grated Parmesan
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Lightly spray the cut sides with cooking spray and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30–35 minutes, until just tender.
- Let cool slightly, then use a fork to loosen the squash into spaghetti-like strands. Keep the shells intact.
- In a large bowl, combine the shredded chicken, broccoli, bell pepper, green onions, Greek yogurt, light cream cheese, mozzarella, Parmesan, garlic, and seasonings.
- Fold in the spaghetti squash strands until everything is creamy and evenly combined.
- Spoon the mixture back into the squash shells.
- Sprinkle a little extra fat-free mozzarella over the tops.
- Return to the oven for 10–12 minutes, then broil for 1–2 minutes until the cheese is bubbly and lightly golden.
- Cut each stuffed half into two portions and serve warm.
Nutrition — Per Serving
- Calories: ~205
- Protein: ~30g
- Carbohydrates: ~14g
- Fat: ~4g
- Fiber: ~3g
- Sugar: ~6g
WW Points: ~2 per serving