Spaghetti Squash Casserole with Broccoli and Chicken

Instructions

1. Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
2. Position racks in upper and lower thirds of oven; preheat to 375 degrees.
3. Place squash cut-side down on a microwave-safe dish; add water and microwave on high until flesh is tender, 12 to 14 minutes. When cool, scrape flesh from rind in spaghetti like strands.
4. Heat olive oil in a skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned on all sides. Add broccoli and broth, and cook for 2 minutes.
5. In a large bowl, toss shredded spaghetti squash and chicken mixture with ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt, and pepper. Spread in an oven-safe casserole dish. Sprinkle with remaining ¾ cup mozzarella and 6 tablespoons Parmesan; top with bread crumbs.
6. Bake on lower rack for 15 minutes. Move to upper rack and increase heat to 425 degrees. Bake until cheese browns, an additional 3 to 5 minutes. Casserole should register 165 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.