Low Carb Chicken Spaghetti
Savor the flavors of Low Carb Chicken Spaghetti—an easy, healthy casserole perfect for dinner! Try it today for a delicious keto meal.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 to 4 cups Cooked Spaghetti Squash
- 3 Cups Cooked and Shredded Chicken
- 2 Cans Diced Tomatoes with Green Chilies
- 1 Package Cream Cheese, Softened
- 1 Cup Sour Cream
- 1 Cup Shredded Sharp Cheddar Cheese, Divided
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash, remove seeds, brush with coconut oil, season with salt and pepper, and place cut side down on a lined baking sheet. Bake for 45 minutes until tender.
- Scoop out the spaghetti strands from the cooked squash. Reduce oven temperature to 350°F (175°C) and prepare a casserole dish with nonstick spray.
- In a mixing bowl, combine shredded chicken, diced tomatoes, softened cream cheese, sour cream, half of the cheddar cheese, garlic powder, salt, and pepper.
- Gently fold in the spaghetti squash strands and transfer to the casserole dish. Top with remaining cheddar cheese.
- Bake for 30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1/12 of casserole (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://lowfatfoodie.com/low-carb-chicken-spaghetti/