Keto cheesy chicken spaghetti squash

 


Keto cheesy chicken spaghetti squash

Ingredients

900 g spaghetti squash

1 tbsp olive oil

450 g ground chicken or ground turkey

2 tbsp butter

1 tsp salt

¼ tsp ground black pepper

½ tbsp garlic powder or minced garlic cloves

1 pinch cayenne pepper (optional)

240 ml heavy whipping cream

55 g (55 ml) cream cheese

60 ml (20 g) shredded Parmesan cheese

425 ml (200 g) shredded mozzarella cheese

2 tbsp fresh parsley, finely chopped

Instructions

Preheat the oven to 400°F (200°C).

Slice spaghetti squash in half by cutting lengthwise with a sharp knife. Be careful, it can be quite hard. Scoop out the seeds and fibers with a spoon.

Place halves with the cut side up in a large baking dish or baking tray. Brush with olive oil, season with salt and pepper. Place in the oven and bake the spaghetti squash until soft, for about 30-40 minutes, depending on the size. If you need more help dealing with the pumpkin, scroll down for more detailed instructions with pictures.

Heat a large frying pan and add the butter. When it starts to sizzle, add the ground meat and the spices. Fry until browned, for about 15 minutes.

Reduce the heat slightly and add cream, cream cheese, parmesan, and two-thirds of the mozzarella. Let simmer for a few minutes until creamy. Season with salt and pepper.

When the spaghetti squash is ready, remove from the oven and raise the oven temperature to 450°F (230°C). Loosen the flesh with a fork but without scraping it out. Gently press down the flesh and pour over the creamy chicken sauce. Top with the rest of the mozzarella cheese.

Bake in the oven for 5 minutes or until the cheese gets a nice golden color.

Season with freshly ground black pepper and finely chopped parsley.

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