Chicken Alfredo Spaghetti Squash Low-Carb, Keto

Chicken Alfredo Spaghetti Squash Low-Carb, Keto

Ingredients

• 1 spaghetti squash ((medium))
• 2 tbsp olive oil
• 8 oz cooked chicken ((medium))
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1 tsp corn starch ((medium))
• 1 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pinch nutmeg ((medium))
• 1/3 cup parmesan cheese
• 1/3 cup mozzarella cheese

Instructions

1. Preheat oven to 375 F.
2. Line a baking dish with foil.
3. Cut spaghetti squash in half lengthwise, season the inside with 1 tbsp olive oil each, salt and pepper to taste.
4. Place the boats cut side down and roast for 45-50 minutes.
5. Let it cool for 5 minutes and carefulli using a fork shred to get the noodles.
6. In the mean time prepare the Alfredo sauce.
7. Melt butter in a pan over medium heat.
8. Add garlic, salt, pepper, corn starch, (nutmeg, optional) and stir.
9. Add the heavy cream.
10. Bring to a boil, cook for 1 minute and reduce the heat to low.
11. Add the Parmesan.
12. Cook until the sauce thickens.
13. Add the chicken, cook for 1 minute.
14. Turn the oven to broil at 400 F.
15. Divide the sauce between both spaghetti squash boats.
16. Top with mozzarella cheese.
17. Broil for 2-3 minutes, keeping an eye on the dish, until the cheese is melted.
18. Serve immediately.