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Low Carb Chicken Spaghetti

Low Carb Chicken Spaghetti
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Low Carb Chicken Spaghetti is a scrumptious and healthy twist on traditional spaghetti that fits perfectly into your low-carb lifestyle. Utilizing the light, noodle-like texture of spaghetti squash, this casserole is packed with tender chicken, creamy cheeses, and zesty tomatoes, making it an irresistible option for family dinners or meal prep. Quick to prepare and bursting with flavor, it’s a satisfying dish that even the pickiest eaters will enjoy. Serve it as a main course or alongside a fresh salad for a complete meal that keeps everyone coming back for seconds.

Ingredients

Scale
  • 3 to 4 cups cooked spaghetti squash
  • 3 cups cooked and shredded chicken
  • 2 (10 oz) cans diced tomatoes with green chilies
  • 1 (8 oz) 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

  1. Preheat the oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise and remove seeds. Brush inside with refined coconut oil and season with salt and pepper.
  3. Place cut side down on a baking sheet lined with aluminum foil. Bake for about 45 minutes until tender.
  4. Once cooked, shred the squash into strands using forks.
  5. Lower the oven temperature to 350°F and prepare a casserole dish with nonstick spray.
  6. In a mixing bowl, combine shredded chicken, diced tomatoes, cream cheese, sour cream, half of the cheddar cheese, garlic powder, salt, and pepper.
  7. Gently fold in shredded spaghetti squash.
  8. Transfer mixture to the casserole dish and top with remaining cheddar cheese.
  9. Bake for about 30 minutes until golden and bubbly.

Nutrition

Find it online: https://simplylowfat.com/low-carb-chicken-spaghetti/