This is one of my new favorite dishes. The spaghetti squash is so filling that this one "pot" dish is perfect for dinner. The only challenge you will have is trying to finish it all.
1 spaghetti squash, cut in half
2 chicken breast halves, chopped into 1 inch pieces
Large head of broccoli, boiled, drained and chopped
2 tsp. fresh thyme
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 tsp. freeze dried chives (or 1 tsp. fresh)
2 Tbs. grated Parmesan cheese
4 Tbs. shredded Gouda cheese
Microwave the spaghetti squash halves each half at a time in a microwave safe dish with a lid. Add 2 Tbs. water underneath the squash and cook cut side up for 15 minutes. Let cool and scrape both halves into a large dish and set aside to cool. Save the spaghetti squash "shells"! In a large saute pan, add the chopped chicken and broccoli. Season with the thyme, salt and pepper and stir for 2-3 minutes until the chicken is cooked through. Sprinkle with the dried chives and stir in the Parmesan cheese. Add the chicken and broccoli mixture to the bowl with the cooked spaghetti squash. Mix everything together well.
Line a baking pan with tinfoil and place each spaghetti squash "bowl" inside. Divide the filling mixture evenly between the two skins. Top with the shredded Gouda cheese and broil for 5 minutes until the cheese is melted and golden brown.