chopped scallions, blue cheese, ranch/blue cheese dressing for topping
Pre-heat oven to 400°F. Cover a rimmed baking sheet with aluminum foil. Cut spaghetti squash in half. Scrape out insides with a spoon. Rub a small amount of olive oil over the cut edge and sprinkle with salt and pepper. Place cut edge down on the baking sheet. Cook spaghetti squash for 35 min or until fork inserted comes out easily.
Place broccoli head in microwave-safe bowl and pour 3 tablespoon water. Cover and microwave on high for 3-4 minutes or until broccoli is tender. Set aside.
While the spaghetti squash is cooking, prepare the chicken. If you are using raw chicken, cook it and shred with forks. In a large bowl, mix shredded chicken, hot sauce, greek yogurt, ½ cup of the cheese, butter, red pepper, broccoli, salt and pepper together until combined. Set aside until spaghetti squash is finished.
Loosely scrape edges of squash to loosen up the "spaghetti." Spoon ½ of the chicken mixture into each of the spaghetti squash halves. Lightly mix together with the spaghetti insides. Top with remaining shredded cheddar cheese. Bake covered at 350°F for 15 minutes. Remove and top with chopped scallions and some dressing if you desire.
Place the spaghetti squash in the microwave and microwave on high for 3 minutes so it is easier to cut in half.
You can replace the Greek yogurt with sour cream if needed.
You control the amount of heat by the type of hot sauce you use. I use Texas Pete.
Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.