Low Carb Chicken Spaghetti with Spaghetti Squash
This creamy low carb chicken spaghetti turns tender spaghetti squash, shredded chicken, tomatoes, and cheddar into a comforting baked dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 large spaghetti squash halved and seeds removed
- 2 cups cooked chicken shredded
- 1 can diced tomatoes with green chiles undrained
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese divided
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Roast the spaghetti squash cut side down at 400°F until tender, about 35 minutes, then scrape the strands into a bowl.
- Stir the cream cheese, chicken broth, heavy cream, garlic powder, onion powder, salt, and black pepper together in a saucepan over low heat until smooth.
- Fold the spaghetti squash strands, shredded chicken, and diced tomatoes with green chiles into the sauce.
- Transfer the mixture to a baking dish, top with half of the cheddar cheese, and bake at 350°F until hot and bubbling, about 20 minutes.
- Sprinkle with the remaining cheddar cheese and return to the oven until the cheese melts, then serve warm.