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Creamy Chicken Spaghetti Squash Recipe (Low Carb)

Creamy Poultry and Squash Bake

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 whole Spaghetti squash Medium size
  • 2 cups Chicken breast Cooked and shredded
  • 1 tbsp Olive oil Divided use
  • 2 cloves Garlic Minced
  • 4 oz Cream cheese Softened
  • 0.5 cup Chicken broth Low sodium preferred
  • 0.5 cup Parmesan cheese Grated
  • 1 cup Mozzarella cheese Shredded
  • 0.5 tsp Salt To taste
  • 0.25 tsp Black pepper Freshly ground

Instructions
 

  • Preheat oven to 400F. Cut squash in half, scoop out seeds, brush with half the olive oil, and bake face down for 40 minutes until tender.
  • Shred the cooked squash flesh with a fork into strands and set aside.
  • In a large skillet over medium heat, saute garlic in the remaining olive oil until fragrant. Whisk in cream cheese and broth until smooth.
  • Stir in the shredded poultry, Parmesan, salt, and pepper into the creamy sauce.
  • Fold the squash strands into the skillet mixture. Transfer everything to a baking dish, top with Mozzarella, and bake for 15 minutes until bubbly.