Spaghetti Squash

Preheat oven to 400* degrees.

Cut off the top and end of the spaghetti squash. Then cut the spaghetti squash in half lengthwise, then in half again to form 4 rings. Scoop out the seeds and discard.

Drizzle the rings with 2 teaspoons of the oil and season with kosher salt and black pepper.

Place the rings on the baking sheet lined with parchment paper or foil and roast in the oven for approximately 40 minutes or tender. Turing over once during baking.

Remove from the oven and let set aside while making the filling.

Chicken and Broccoli Filling

Preheat oven to broil.

In a large non-stick skillet heat oil over medium-high heat.

Add in the chicken, season with salt and pepper and sauté until cooked through.

Remove the chicken from the skillet to a bowl and set aside.

Reduce to medium and add remaining two teaspoons of oil to the skillet.

Add in the shallot, garlic, and red pepper flakes.

Sauté for about a minute.

Add the broccoli florets and season with salt and pepper. Place a couple tablespoons of water in a skillet with broccoli. 

Cover and let the broccoli steam for about 2 minutes.  

Return the chicken along with any juices back into the skillet.

Add cream cheese and chicken broth to skillet and stir until smooth and cream cheese has melted.

Add in half 1/4 cup of each of the shredded cheese and stir until melted.

Remove from the heat and stir in the Greek yogurt until combined.

Scoop the filling into the spaghetti squash rings dividing equally.

Top filled rings with the remaining cheese and broil until cheese is melted and beginning to brown.

Serve.