KETO
– 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 off the extremities of the spaghetti squash. You need to use a good knife as the skin is pretty thick.
1
Stand the squash upright on the benchtop, placing a chopping board under it, and cut the squash lengthwise to divide it in half.
2
Use a tablespoon to scrape out all the spaghetti squash seeds and discard them in your compost.
3
Brush the cut side of each spaghetti squash with olive oil once all the seeds are gone.
4
Place each half squash onto a baking tray. Bake the squash for 30-40 minutes in an oven preheated to 400°F (200°C).
5
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.
6
Place all the spaghetti strands into a baking dish. Spread evenly to cover the dish. Set aside while making the sauce.
7
8
In a small saucepan, melt butter over low heat to start making the low-carb Alfredo Sauce.
9
Stir in the sauce ingredients: cream, almond milk, garlic, parsley, salt, pepper, and Parmesan.
10
Cook the low-carb Alfredo sauce on low heat until it thickens and strings of cheese form.
11
Pour the low-carb 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.
12
Add shredded mozzarella all over the baking dish and bake the Spaghetti Squash Casserole 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