Spaghetti squash stuffed with chicken, broccoli and cheese

Ingredients:

• 1 medium spaghetti squash (1.1 kg -1.3 kg)
• 1 cup broccoli florets
• 1 bunch of kale
• 2 cups of 2% fat milk
• 1 clove garlic, crushed
• 110 gr. curd cheese
• 1/4 tbsp. grated parmesan
• 1.5 cups mozzarella, coarsely grated
• 1/4 cup yogurt
• 2 boiled chicken breasts, cut the meat into cubes

Preparation:

1. Preheat oven to 200°C.
   
   Using a sharp knife, carefully make about four 1/2-inch slits in the pumpkin to allow steam to escape while cooking. Place the pumpkin on a baking sheet and roast for about 1 hour and 30 minutes. Let cool on the baking sheet for 20 minutes.
2. Meanwhile, bring a saucepan of water to a boil and prepare a bowl of ice and water. Briefly blanch the broccoli in the boiling water, then transfer to the bowl of ice. Drain and set aside.
3. Cut the pumpkin in half lengthwise and scoop out the seeds with a spoon. Use a large fork to pull the pumpkin fibers away from the skin (use a towel to hold the pumpkin in place if necessary). Set the spaghetti and skin aside.
4. Place the garlic in a saucepan and pour in the milk. Cook over medium-high heat for about 3 minutes, until it begins to simmer. Reduce the heat to medium, add the cream cheese, Parmesan, and 1 cup of mozzarella, and stir until the cheese melts.
5. Turn off the heat, stir in the yogurt, and season with salt and pepper. Discard the garlic. Add the spaghetti squash, kale, chicken, and broccoli, and toss to coat with the cheese. Spread the mixture into the pumpkin peel. Sprinkle with the remaining 1/2 cup mozzarella.
6. Preheat oven with grill function.
   
   Place the stuffed pumpkin on a baking sheet and bake for a few minutes, until the cheese is melted and bubbly.