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PF Kitchen: Spaghetti Squash Mac and Cheese

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PF Kitchen:  Spaghetti Squash Mac and Cheese








  • 1 large spaghetti squash

  • 1 lb boneless, skinless chicken breasts, cubed

  • 2 cups broccoli florets, steamed

  • Cooking spray

  • 1 Tbsp unsalted butter

  • 1 Tbsp whole wheat flour

  • 1 cup milk of choice

  • 1 cup low-fat shredded cheddar cheese

  • ¼ cup grated parmesan

  • Salt and pepper, to taste

  • 1 teaspoon red pepper flakes (optional)




  1. Preheat oven to 400ºF.  Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 40 minutes. (You want the squash to have a little crunch)

  2. Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl.

  3. In a large skillet or sauce pan, cook the chicken through.

  4. Add the steamed broccoli florets and chicken to the cooked spaghetti squash

  5. In the same pan, melt the butter and whisk in the whole wheat flour. Add the milk and whisk quickly. Turn heat down to low, add the cheddar and 1/2 cup grated parmesan and stir until melted and thick. Remove from heat.

  6. Pour the cheese sauce over the spaghetti squash, chicken and broccoli mixture. Toss until all the squash is evenly coated.

  7. Top with a sprinkle of with the salt and pepper to taste and plus red pepper flakes for a little spicy kick.


 ***Makes 4 servings***




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