Chicken Spaghetti Squash Casserole
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes 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
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.
Serving: 263 g | Calories: 390 | Carbohydrates: 8.8 g | Protein: 23.3 g | Fat: 30.7 g | Saturated Fat: 19.7 g | Cholesterol: 102 mg | Sodium: 585 mg | Potassium: 490 mg | Fiber: 3.5 g | Sugar: 3 g | Vitamin A: 800 IU | Vitamin C: 31.4 mg | Calcium: 250 mg | Iron: 1.6 mg
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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