Low-Carb Cheesy Chicken Spaghetti
Looking for a comforting meal that’s both delicious and low in carbs? Try this Low-Carb Cheesy Chicken Spaghetti, where the hearty flavors of shredded chicken and rich cheese meet the unique texture of spaghetti squash. This delightful dish is not only perfect for busy weeknights but also a hit at family gatherings. With a creamy, slightly spicy sauce made with wholesome ingredients, it’s a recipe that pleases both kids and adults alike! Quick to prepare and easily customizable, you can add your favorite veggies or swap proteins to make it your own. Enjoy the cheesy goodness while keeping your carb intake in check!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 Spaghetti Squash
- 12 ounces Shredded Chicken
- 1 cup Shredded Cheddar Cheese
- 3 ounces Cream Cheese
- 1 ounce Sour Cream
- 1 tsp Garlic Powder
- 1 can ROTEL tomatoes with green chilis (14.7 ounces)
- Fresh Parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes until tender.
- In a bowl, mix shredded chicken, cream cheese, sour cream, garlic powder, and ROTEL tomatoes until smooth.
- Once the squash is ready, use a fork to scrape out strands into a large bowl. Fold in the cheesy chicken mixture until well combined.
- Transfer back into the squash shells or a baking dish. Top with additional cheddar cheese and bake at 350°F (175°C) for another 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1/6 of recipe (approximately 205g)
- Calories: 385
- Sugar: 4g
- Sodium: 660mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 99mg