Keto cheesy chicken spaghetti squash

Keto cheesy chicken spaghetti squash

Spaghetti squash is the perfect gluten-free alternative to regular pasta — far more nutrients, way less carbohydrates. Delicious creamy mozzarella and parmesan join forces with garlic and chicken to make squash truly keto, cheesier and yummier than ever before!

Keto cheesy chicken spaghetti squash

Spaghetti squash is the perfect gluten-free alternative to regular pasta — far more nutrients, way less carbohydrates. Delicious creamy mozzarella and parmesan join forces with garlic and chicken to make squash truly keto, cheesier and yummier than ever before!
USMetric
4 servingservings

Ingredients

  • 2 lbs 900 g spaghetti squash
  • 1 tbsp 1 tbsp olive oil
  • 17 oz. 475 g ground chicken
  • 2 tbsp 2 tbsp butter
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ tbsp ½ tbsp garlic powder or minced garlic cloveminced garlic cloves
  • 15 tsp 1 ml cayenne pepper (optional)
  • 1 cup 225 ml heavy whipping cream
  • 2 oz. 50 g cream cheese
  • 7 oz. 200 g shredded mozzarella cheese
  • 2 oz. 50 g shredded parmesan cheese
  • 2 tbsp 2 tbsp finely chopped fresh parsley

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 365°F (185°C).
  2. Slice spaghetti squash in half by cutting lengthwise with a sharp knife. Be careful, it can be quite hard. Scoop out the seeds and fibers with a spoon.
  3. Place halves with cut side up in a large baking dish or baking tray. Brush with olive oil, season with salt and pepper. Place in the oven and bake until soft, for about 30 minutes, depending on the size of the spaghetti squash. If you need more help dealing with the pumpkin, scroll down for more detailed instructions with pictures.
  4. Heat a large frying pan and add a knob of butter. When it starts to sizzle, add the ground chicken and the spices. Fry until browned, for about 15 minutes.
  5. Reduce the heat slightly and add cream, cream cheese, two-thirds of the mozzarella and parmesan. Let simmer for a few minutes until creamy. Season with salt and freshly ground pepper.
  6. When the pumpkin is ready, remove from the oven and raise the oven temperature to 435°F (225°C). Loosen the pumpkin flesh with a fork but without scraping it out. Gently press down the flesh and pour over the creamy chicken sauce. Top with the rest of the mozzarella cheese.
  7. Bake in the oven for 5 minutes or until the cheese gets a nice golden color.
  8. Season with freshly ground black pepper, finely chopped parsley and sprinkle with some olive oil before serving.

Preparing the pumpkin


Step 1: Cut the spaghetti squash with a sharp knife.


Step 2: Scoop out the seeds and fibers with a spoon.


Step 3: Brush with olive oil, salt and pepper. Place in the oven for about 30 minutes.


Step 4: Scrape and loosen the pumpkin flesh with a fork.

Tip!

Don't throw away the pumpkin seeds! Get rid of all the threads around the seeds, clean and rinse them properly. Sprinkle with some oil, salt and pepper and roast them in the oven on 350°F (175°C) for about 30 minutes.

Do you like some heat? Add a few drops of hot sauce or tabasco when serving the cheesy chicken spaghetti squash.

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5 comments

  1. Cat
    I LOVE spaghetti squash so thank you for this recipe! I grow them in my garden. I prefer to cook it with the cut side down, so that the skins act as a "cover" - otherwise I find they take aaages to cook. I also avoid overcooking them, as they turn too mushy. I tend to take one out and check it by scooping a bit of the flesh with a fork to check its consistency and taste - aldente works for me!
    Spaghetti squash with a tomato based sauce made from fresh tomatoes, garlic, onion and olive oil, served with prawns and zested lemon rind is a yummy dish too!
  2. Ethel
    I always prick the skin, place in microwave on high for about 10 min. If you don’t prick you may have an explosion. Then cut in half, place on platter with a little water which helps it steam, and cook again for maybe 5-10 min. Check it and likely you can clean the seeds out. Put back in the microwave and cook until it’s tender enough to scoop out the strings of flesh with a fork. All of these times are approximate, but it’s quick and it works.
  3. Jeannette
    Where on earth can you buy ground CHICKEN? I have never seen or heard of that anywhere. Can I substitute ground turkey? Or ground venison?
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    You can substitute in any ground meat that suits your preferences!

    --Kristin

  5. Elizabeth
    This was d-elicious! Even my pickiest child loved it. Will make again. I did use ground chicken. They usually have it alongside the ground turkey and pork at my grocery store.

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