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Chicken Broccoli Spaghetti Squash Casserole

Chicken Spaghetti Squash Casserole

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 390
An easy chicken spaghetti squash casserole that has a creamy cheese sauce. Can be made with your choice of low carb vegetables like broccoli or cauliflower.
Print Recipe

Ingredients

  • 1 small spaghetti squash
  • 3 tablespoons butter melted
  • 1 tablespoon coconut flour
  • ½ cup chicken stock or broth
  • 1 cup coconut milk can or carton
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 boneless & skinless chicken thighs cooked and cubed
  • 12 ounce bag frozen broccoli or vegetable of choice
  • ½ cup Parmesan cheese grated
  • ½ cup crushed pork rinds optional
  • 4 ounces cheddar cheese shredded

Instructions

  • Roast spaghetti squash, remove flesh strands and squeeze out excess water using a clean kitchen towel. Set spaghetti squash strands aside.
  • In 9x13-inch casserole dish, combine butter, coconut flour, chicken stock, milk, salt, and pepper.
  • Stir in chicken meat, broccoli, spaghetti squash strands, and grated Parmesan.
  • Top with pork rinds (if using) and shredded cheddar.
  • Bake for 25 minutes at 400°F or until browned.

Video

Notes

5.3g net carbs

Nutrition

Serving: 263g | Calories: 390 | Carbohydrates: 8.8g | Protein: 23.3g | Fat: 30.7g | Saturated Fat: 19.7g | Cholesterol: 102mg | Sodium: 585mg | Potassium: 490mg | Fiber: 3.5g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 31.4mg | Calcium: 250mg | Iron: 1.6mg

Additional Info

Net Carbs: 5.3 g | % Carbs: 5.4 % | % Protein: 23.9 % | % Fat: 70.7 % | SmartPoints: 15
Values
Array
(
    [serving_size] => 263
    [calories] => 390
    [carbohydrates] => 8.8
    [protein] => 23.3
    [fat] => 30.7
    [saturated_fat] => 19.7
    [cholesterol] => 102
    [sodium] => 585
    [potassium] => 490
    [fiber] => 3.5
    [sugar] => 3
    [vitamin_a] => 800
    [vitamin_c] => 31.4
    [calcium] => 250
    [iron] => 1.6
)

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