SPAGHETTI SQUASH CASSEROLE

EASY

INGREDIENTS

– 1 Spaghetti Squash ALFREDO SAUCE – ¼ cup Butter – 1 cup Heavy Cream – ½ cup Almond Milk – 3 Garlic Cloves  – ¼ cup Fresh Parsley  – 1 tsp Salt – ½ tsp Pepper – 1 ½ cup Parmesan – 14 oz Rotisserie Chicken Breast TOPPING – 1 cup Mozzarella Cheese

Cut the Squash

Cut off the extremities of the spaghetti squash. Stand the squash upright on the benchtop, placing a chopping board under it, and cut the squash lengthwise to divide it in half.

1

Remove Seeds

Use a tablespoon to scrape out all the spaghetti squash seeds and discard them.

2

Brush, Cook the Squash

Brush the cut side of each squash with olive oil. Place each half squash onto the prepared baking tray. Bake the squash for 30-40 minutes in an oven preheated to 400°F (200°C).

3

Scrape the Flesh

Remove from the oven. Let the steam evaporate for 10 minutes. Then hold the squash with one hand and pull apart the spaghetti with a fork.

4

Put in Dish

Place all the spaghetti noodles into the prepared baking dish. Spread evenly to cover the dish. Set aside while making the sauce.

5

Make the Alfredo Sauce

6

In a small saucepan, melt butter over low heat. Stir in the sauce ingredients. Cook until the sauce thickens and strings of cheese form.

Assemble the Casserole

7

Pour the sauce and use a spoon to combine it with the vegetable spaghetti. Stir well to make sure all the noodles are covered with the sauce.

Add Cheese and Bake

8

Add shredded mozzarella all over the baking dish and bake at 350°F (180°C) for 15 minutes.

NET CARBS FAT PROTEIN

6.7 grams

24.3 grams

19.8 grams

SERVINGS

TIME

Serving: 1 Bowl Makes: 9 Bowls

Prep: 40 Minutes Cook: 20 Minutes

SPAGHETTI SQUASH CASSEROLE

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