Low-Carb Cheesy Chicken Spaghetti
If you love cheese, then this is for you! Low-carb chicken spaghetti is made with spaghetti squash in a cheesy and slightly-spicy sauce.
Servings 4 people
Calories 195kcal
Equipment
- Microwave-safe bowl
- casserole dish
Ingredients
- 1 Spaghetti Squash
- 12 ounces Shredded Chicken
- 1 cup Shredded Cheddar Cheese
- 3 ounce Cream Cheese
- 1 ounce Sour Cream
- 1 tsp Garlic Powder
- 1 can ROTEL tomatoes with green chilis 14.7 ounces
Optional Garnish
- Fresh Parsley
- Crumbled Bacon
Instructions
Spaghetti Squash Instant Pot Instructions
- Slice the squash in half, place it in the Instant Pot 1 cup of water. Cook on HIGH PRESSURE for 7 minutes.
Main Recipe
- Cook spaghetti squash your preferred way.
- Scrape out the spaghetti strands from the squash. Place in a large bowl.
- In a separate bowl, combine cream cheese and sour cream. Heat in the microwave for approximately 30 seconds. Stir together.
- Add garlic salt to the cream cheese mixture, along with ROTEL. Mix well.
- Combine ROTEL mixture with chicken and spaghetti squash. Pour into a baking dish. Top with shredded cheddar cheese.
- Cook at 350 degrees F for 20 minutes.
- Remove from the oven and garnish with fresh parsley and bacon crumbles.
Notes
Calories: 195
Net Carbs: 6 Net Carbs Per Serving
Net Carbs: 6 Net Carbs Per Serving