Low Carb Chicken Spaghetti
Low Carb Chicken Spaghetti is a wholesome and satisfying twist on the classic spaghetti dish, ideal for those following a keto or low-carb lifestyle. This casserole combines tender spaghetti squash with shredded chicken, creamy cheeses, and zesty diced tomatoes to create a delicious meal that your whole family will love. It’s not only easy to prepare but also perfect for meal prep or serving at gatherings. Each bite bursts with flavor, making it an irresistible option for anyone craving comfort food without the carbs.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Ingredients
Scale
- 3 to 4 cups cooked spaghetti squash
- 3 cups cooked and shredded chicken
- 2 cans (10 ounces each) diced tomatoes with green chilies
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- Garlic powder
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F.
- Halve the spaghetti squash, remove seeds, and brush with coconut oil. Season with salt and pepper.
- Place cut side down on a baking sheet lined with foil and pierce the back for steam escape. Roast for about 45 minutes until tender.
- Once cooked, scrape the squash into strands with a fork and lower oven temperature to 350°F.
- In a large bowl, mix together shredded chicken, diced tomatoes, cream cheese, sour cream, half of the cheddar cheese, garlic powder, salt, and pepper.
- Gently fold in the spaghetti squash strands and transfer everything to a greased casserole dish.
- Top with remaining cheddar cheese and bake for about 30 minutes until golden and bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://thelowfatkitchen.com/low-carb-chicken-spaghetti/