Spaghetti Squash Chicken Brocolli Alfredo Bake

Spaghetti Squash Chicken Broccoli Alfredo Bake

A delicious healthy family dinner to increase veggies and go lower carb. If you bake it in the squash skin it looks super fancy too :) Perfect for a healthy lifestyle when you are craving alfredo pasta. 


1 tbsp olive oil/ghee/or butter 

2 lbs cooked chicken breast cut up (can pan sear this or used prepped grilled breast - see tips below for meal prep)

1/2 red or sweet onion, sliced or diced

2 cloves minced or pressed

1 tsp salt

1/2 tsp black pepper (for more flavor you can add more when serving)

pinch of crushed red pepper flakes (optional)

1 cup milk (skim milk for lower calorie)

1/2 cup parmesan cheese, grated

1 package steam fresh broccoli florets; microwaved.

1/2 cup shredded mozzarella cheese (for topping before you bake)


Instructions Checklist


Microwave squash for 3-5 minutes to soften. Makes it easier to cut in half. Cut in half. Remove seeds. Place in pressure cooker for 5 minutes or you can bake at 350* until done (approx 30-40 min) Allow to cool. Scrape out squash with a fork. Keep the squash shells if you want to bake dish in them. Looks fancy!


Season chicken with salt, pepper, garlic powder, onion powder (or seasoning of choice). Sear in pan with a little evoo. Set aside to cool. Chop into bite size pieces. 


In the same pan you cooked the chicken, add a little olive oil or ghee and saute 1/2 chopped onion until golden. Add in garlic and saute for a few min. Don't burn the garlic. Have your sauce ingredients ready to go here. 

Whisk in 1 cup of milk, 1/2 cup parmesan, salt, pepper, and the 2 tbsp cornstarch mixed with 2 tbsp water OR 2 tbsp arrowroot with 2 tbsp water. Cook a few minutes until thickens. Add in squash, chicken, broccoli, and stir to combine. Place into a baking dish OR the squash skins. 

Top with mozzarella. Bake at 350 for 10-15 min or until cheese is golden and melted. 


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White Chicken Chili Instant Pot Recipe Using Ground Chicken Or Chicken Breasts

White Chicken Chili Pressure Cooker Recipe Using Ground Chicken Or Chicken Breasts

There's something so comforting about fall. Cooler weather. Thick sweaters - or if you're in the south like me, light sweaters and layers lol :) Soups are the perfect fall food. They are easy to make in the slow cooker, pressure cooker or on the stove and who doesn't love leftovers! I know I do! And soup the next day is even tastier! This chicken is similar to a tortilla soup and I enjoy having it along side tortilla chips or you could add some rice or enjoy as is. It's easily modifed or if you prefer to wing it, you can easily do that too. I tend to use what we have on hand so don't be afraid to swap out similar things as I have made this a few different ways depending on what we have on hand!

Directions for using ground chicken: 

1 pkg ground chicken or 1 lb chicken breast (Diff cooking methods at the end).

1 med onion, chopped

1 red small bell pepper, chopped 

1 jar salsa verde (green salsa - used herndez but any is fine)

1 carton of chicken broth/stock or veg broth

1/3 block of cream cheese or light cream cheese (original recipe called for the whole thing, but I wanted to lighten it up. You could leave this out if you prefer, but it does give it a more richer taste)

1 tbsp chili powder

1 tsp cumin

1/2 tsp salt (can add more later if needed)

1/4 tsp black pepper

1 tsp garlic powder (optional - i like garlic!)

1 tsp onion powder

2 cans of cannellini beans, drained

1/2 cup frozen corn or 1 can of corn, drained

1 bay leaf

1/4 cup fresh cilantro add half into soup before cooking or can do after

1/2 lime, squeezed add in after cooked (optional)

1 small can of diced tomatoes or rotel mild/medium per spicy preference

**Optional: added in 2 hatch chili's we roasted and froze into individual baggies to give it a little more flavor or you can use a can of green chili's if you have them. Or you can use rotel tomatoes in place of the chili's and tomatoes. 

Directions for using ground chicken or turkey:

In a pressure cooker turn on saute setting and allow to get hot. Pour in 1 tbsp olive oil. Saute onion and bell pepper for about 5 minutes. Add in ground meat, salt, pepper, chili powder, onion powder, garlic powder and cumin then saute until done. Saute chopped garlic for a min or so or use 1 tsp prepared garlic (if you just prefer to use garlic powder that is okay too). 

Now add in remaining ingredients: broth, green salsa, corn, seasonings, beans, bay leaf, cilantro, and cut 2 oz of cream cheese block into large chunks and stir. Seal lid and cook on low pressure for 5 min. You can let it natural release or do instant release - releasing steam. Stir and enjoy! 

If you like it spicy, add a little cayenne or hot sauce to your bowl. You can also saute in some jalapenos! 

Directions for using chicken breast:

Turn on saute function. Saute onions and peppers until done (about 5 min). Saute garlic for a min. Add remaining ingredients into the pot and stir. Seal lid. Put on high pressure for 12 min if thin breasts or 20 if frozen breasts. Carefully release steam and remove chicken breasts and once cooled enough you can shred or chop them and put back into the soup. Squeeze in fresh lime juice. 

To plate:

Top soup with some fresh mexican blend cheese, sour cream or greek yogurt, fresh sliced red onion, cholula hot sauce or tabasco and or 1/4 fresh avocado! Serve with some tortilla chips but eat before they get soggy. So so good! My whole FAMILY loved it! And my youngest is picky. 

This can be done on the stove in the same way. The flavors will just take longer to come together. If using a slow cooker, saute the onions and peppers first for a deeper flavor. 

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I've been helping busy moms with home workouts and nutrition in a private online group setting for over 9 years. Accountability and support is the secret sauce to weight loss. I also emphasis mindset and self development to work on confidence and long term success. It's more about a lifestyle change and not a diet. Contact me for info on my next virtual group, or with any questions you may have. 

Shortcut: Use a rotisserie chicken and cook 2 min on high. Shred the chicken before cooking. Quick release steam and enjoy! Use the bones later for stock to upcycle and make bone broth.