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Low Carb Chicken Spaghetti

Low Carb Chicken Spaghetti
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Low Carb Chicken Spaghetti is a delicious and satisfying twist on traditional spaghetti that you’ll want to make again and again. This creamy keto casserole combines tender spaghetti squash with shredded chicken, zesty diced tomatoes, and a blend of cheeses for an irresistible flavor. Perfect for busy weeknights or family gatherings, it’s both healthy and easy to prepare. With its low-carb profile, this dish fits seamlessly into your keto lifestyle while still providing the comfort food experience you crave. Enjoy it fresh from the oven or save leftovers for a quick lunch the following day!

Ingredients

Scale
  • 3 to 4 cups cooked spaghetti squash
  • 3 cups cooked and shredded chicken
  • 2 (10-ounce) cans diced tomatoes with green chilies
  • 1 (8-ounce) 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 (200°C).
  2. Cut spaghetti squash in half lengthwise, remove seeds, brush with coconut oil, and season with salt and pepper.
  3. Roast cut-side down on a baking sheet lined with foil for about 45 minutes until tender.
  4. Once cooked, shred the squash into strands using forks.
  5. Lower oven temperature to 350°F (175°C) and prepare a casserole dish with nonstick spray.
  6. In a large bowl, mix 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 bubbly and golden.

Nutrition

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