Cheesy low-carb squash bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium spaghetti squash
02 -
1 pound chicken breast
03 -
1 medium onion, diced
04 -
2 tbsp butter
05 -
2 cloves garlic, grated
06 -
3/4 cup plain greek yogurt or sour cream
07 -
1 1/3 cup cheddar cheese
08 -
1/2 tsp salt
09 -
1/2 tsp black pepper
10 -
Olive oil (for seasoning squash)
# Instructions:
01 -
Preheat oven to 375 degrees.
02 -
Cut squash in half and scoop out the seeds with a spoon. Season the spaghetti squash with a little bit of olive oil, salt and pepper.
03 -
Lay skin side down on a rimmed sheet pan that is lined with aluminum foil.
04 -
Cut your chicken breast so you have four pieces of chicken. Place the chicken on the sheet pan, season with salt and pepper.
05 -
Bake for 45 mins or until cooked to a touch with a fork. When the squash is cooked Scrape the flesh with a fork to create noodles and dice your chicken in to small pieces.
06 -
While the chicken and squash are cooking place the onions with the butter in a pan on the stove over medium low heat until very soft.
07 -
Once everything is cooked combine the spaghetti squash noodles, chicken, onion, yogurt, 1 cup of the cheese, salt and pepper in a large bowl.
08 -
Place the mixture back into the empty shells and top with the remaining cheese and place under the broiler until golden brown.
# Notes:
01 -
This recipe makes 6 servings if you are making it as a side dish and 2 servings if you are making it as a full meal item.
02 -
If you are strict Keto then you can use sour cream instead of the greek yogurt.
03 -
You can prepare the squash and chicken ahead of time to speed up the process.