Low Carb Chicken Spaghetti

Step 1

Cook spaghetti squash: Preheat oven to 400 degrees. Carefully cut spaghetti squash in half and remove seeds and membranes from the core.

Step 2

Brush inside spaghetti squash with refined coconut oil and season with salt and pepper.

Step 3

Place with the cut side down on a baking sheet prepared with aluminum foil. Pierce a small hole through the back of the spaghetti squash.

Step 4

Cook for 45 minutes, or until the squash is tender (but not mushy).

Step 5

Scoop squash from the peel and pull into strands using two forks.

Step 6

Reduce oven heat to 350 degrees. Prepare a 9x13 casserole dish with nonstick coconut cooking spray.

Step 7

In a large bowl, mix chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup cheddar cheese, garlic powder, salt, and pepper.

Step 8

Carefully fold in spaghetti squash to avoid mushing the strands.

Step 9

Transfer to casserole dish and cover with remaining cheese.

Step 10

Bake for 30 minutes or until the cheese begins to turn golden on the edges and the casserole is hot and bubbling.