This is a very tasty dish that is pretty simple to make.
This dish tastes amazing and you are going to get some extra vegetables in such as the spaghetti squash. This dish can be a little high in carbs but if you plan and keep your carbs lower throughout the day you should have no problem fitting this dish in to your daily intake.
Spaghetti squash can be very difficult to cut initially so our first tip is to poke some holes in the squash with a knife or fork and microwave on high for about 7 minutes to soften.
When the 7 minutes is passes pull the squash out and slice in half. ( carefully, this will be HOT!)
Clean out the seeds and prep the squash for baking. Add some olive oil, salt and pepper to taste.
Place in the oven and bake at 375 for 45 minutes!
While that is baking you can go ahead and prep your filling!
Saute your chicken on the stovetop with the butter and garlic. When you can saute it in butter it adds fat and flavor. Or if you prefer you can use ground beef in place of the chicken. If we use ground beef we do the 73% fat regular ground beef to make it more keto friendly. Whatever you are in the mood for !
When the chicken is cooked add 1 cup of spaghetti sauce. Look for the one with the lowest carb count per serving as they vary so much. Then add the parmesan cheese and the Italian seasoning, let that simmer several minutes. Then remove from heat.
When the squash is done remove from the oven and you can shred it with a fork so it resembles spaghetti. Add the shredded squash to the chicken mixture and mix it together. Then divide it evenly back in the the shell.
Next divide the cup of Mozzarella cheese on top and place back in the oven to bake another 15 to 20 minutes or until the cheese is browned on top.
6 IngredientsEdit Recipe
- 1 lb(s), Boneless Chicken Breast
- 0.50 cup, Parmesan Shredded Cheese
- 1 squash, Whole Spaghetti Squash
- 0.33 container (3 cups ea.), Garlic and Herb Spaghetti Sauce
- 1 cup, shredded, Cheese, mozzarella, whole milk
- 1 tbsp(s), Butter
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 330 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 8 g | 40 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 95 mg | 32 % |
| Sodium 933 mg | 39 % |
| Potassium 484 mg | 14 % |
| Total Carbohydrate 15 g | 5 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 6 g | |
| Protein 35 g | 69 % |
| Vitamin A | 16 % |
| Vitamin C | 12 % |
| Calcium | 36 % |
| Iron | 15 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
You can add Italian seasoning or other spices depending on how you like to make your meal. However watch your carbs when you alter the recipe. This is an excellent way to get in a vegetable that some of you may have never tried. Please comment and let us know if you make this and what you think.