Chicken “Spaghetti”

chicken spaghetti

Biff: “Are you… Chicken???”
Martin McFly: “Nobody calls me chicken!”
Back to the Future

Why is it that I can recall a movie quote from 20 years ago to fit in any story I’m telling, but I can’t remember what I was going to do twenty seconds after thinking of something? What was I gonna do? Hmmmmm… Still can’t remember.
Oh well, at least I can still rock trivial pursuit {as long as it was made before the year 2000.}

If you are trying to keep that bikini bod in tact following any other diet other than a low-carb one, I suggest this recipe. Low-carbers, read on.

This recipe is super easy and you will not miss the pasta at all. Spaghetti squash is naturally sweet and buttery it is almost better than it’s carb-loaded counter part. Also, as you’ll notice, my recipe has a couple veggies on the heavier side of the carb spectrum {peas & carrots}. If you’re in the beginning stages of your diet, simply omit the veggies and replace with more broccoli, some cauliflower or whatever floats your boat. Pretty versatile, eh?

1 Spaghetti Squash, cut in half lengthwise
Cooking spray or olive oil
1 cup broccoli {I used all frozen veggies except for the squash}
1 cup peas
1 cup sliced carrots
1 jar or can of mushrooms
1 {10 ounce} can chicken
1/2 cup each mozzarella and
1/2 cup cheddar cheese
Salt & Pepper
1 cup heavy cream {Pop those eyeballs back in your head! I told you it was low-carb, not low fat…and remember, it’s for the whole casserole, not just your portion}

Spray the cut side of the squash and place cut-side down on a baking sheet an cook in a 350 degree oven for 35-45 minutes. Let cool slightly. Scrape the seeds out and discard. Then, using a fork, scoop out the squash flaking it as you go and place into a casserole dish. Add the rest of the ingredients and toss to combine. Sprinkle with additional cheese and bake for an additional 30-40 minutes until warmed through.

Chicken "Spaghetti"

3 responses to “Chicken “Spaghetti”

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