Description
A delicious and easy recipe for Low-Carb Cheesy Chicken Spaghetti made with spaghetti squash, shredded chicken, and creamy cheese.
Ingredients
- 1 medium spaghetti squash
- 2 cups shredded chicken
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 can ROTEL (diced tomatoes and green chilies)
- Optional garnish: Fresh parsley, crumbled bacon
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- In a large bowl, combine shredded chicken, cheddar cheese, cream cheese, sour cream, garlic powder, and ROTEL.
- Once the spaghetti squash is cooked, scrape the flesh with a fork to create spaghetti-like strands.
- Add the spaghetti squash strands to the chicken and cheese mixture and stir until well combined.
- Transfer the mixture to a greased baking dish and top with additional cheese if desired.
- Bake for an additional 20-25 minutes until heated through and bubbly.
- Garnish with fresh parsley and crumbled bacon before serving.
Notes
- For a spicier dish, use the hot variety of ROTEL.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American