This Low Carb Spinach Chicken Stuffed Spaghetti Squash is the perfect healthy meal for lunch or dinner. It’s easy to put together and is ideal for anyone following a low carb or keto lifestyle.
Spaghetti squash has become a favorite of mine in the past few weeks. It’s easy to prepare and there are always leftovers so that I can make multiple meals out of it. I’m still working on the kids and the texture of it (they are still thinking pasta), but I will win them over eventually.
Depending on your availability there are three different methods that I have used to cook my spaghetti squash.
For this Spinach Chicken Stuffed Spaghetti Squash recipe, I used the oven method, but as I said before depending on your time, you can use any of the above methods.
Since I’ve been following the keto/low carb diet, I made sure that I loaded it with chicken, spinach, cheese, tomatoes, and mushrooms. Feel free to omit any of the above.
If you are searching for my keto/low carb recipes try out the following:
I’ve also created a Keep It KETO Facebook group to all things Keto. (It’s a secret group so let me know if you want an invite.) I would love to have you join us and share your personal recipes and stories.
Preheat oven to 375 degrees F. Place squash cut side down into 1/2" water in a baking dish. Bake covered for 40 minutes and then remove from oven. Turn temperature down to 350 degrees F. Using a fork start to shred the spaghetti squash leaving a 1/2" border. Place the spaghetti squash into a bowl and add chicken, mushrooms, spinach, tomatoes, cream, salt, and 1/2 cup cheddar cheese. Stir and then place in the center of both spaghetti squash pieces. Bake covered in the oven for 20 minutes. Remove and place 1/2 cup of cheese onto the tops of each squash piece. Place back into the oven uncovered for 5 minutes and then broil for 1 minute. Top with grated parmesan cheese.
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