The Best Baked Spaghetti Squash and Chicken Casserole
If you're from the south then you're more than likely familiar with Pioneer Woman Chicken Spaghetti! Now you can have all the southern comfort that comes with this yummy, classic casserole without all the carbs! With some healthier substitutions and with the same wholesome flavor we love...makes this The Best Spaghetti Squash and Chicken Casserole to have at your family keto table!
Prepping the spaghetti squash:
Preheat the oven to 400F.
Cut the spaghetti squash into quarters and remove the seeds with a spoon.
If you're having trouble cutting you spaghetti squash, you can poke holes in them and microwave until the are easier to cut. About 5-10 minutes.
Place the spaghetti squash, flesh side up, on a sheet pan and season generously with salt and pepper.
Bake in the 400F oven until the squash are fork tender.
This could take 30 minutes or more depending on the size of your spaghetti squash.
When the squash are finished cooking, remove them form the oven to cool, then scrape the flesh with a fork into a large mixing bowl.
Making the chicken:
Heat the avocado oil in a large skillet over medium heat.
Sauté the onions and green bell peppers in the oil until soft (about 5 to 8 minutes)
Add in the chicken breast and cook until the chicken is cooked through (about 8 more minutes)
Pour the chicken, pepper, and onion mixture into the bowl with the cooked spaghetti squash.
Making the mushroom sauce:
In the same skillet used to cook the chicken, sauté the minced mushrooms for about five minutes over medium heat.
Now whisk in the heavy cream, bullion cubes and the xanthan gum.
Bring to a boil to thicken.
Remove from the heat and set aside.
Assembling the casserole:
Pour the mushroom sauce on top of the spaghetti squash and the chicken. Mix well.
Pour the mixture into a 9x13 casserole dish and cover evenly with the cheese.
Bake in the 400F oven until the casserole is bubbling... about 15 minutes.
Serving: 8g | Calories: 435kcal | Carbohydrates: 13g | Protein: 35g | Fat: 30g | Saturated Fat: 19g | Fiber: 3g | Sugar: 6g