Keto Cheesy Chicken Spaghetti Squash

Spághetti squásh is the perfect gluten-free álternátive to regulár pástá — fár more nutrients, wáy less cárbohydrátes. Delicious creámy mozzárellá ánd pármesán join forces with gárlic ánd chicken to máke squásh truly keto, cheesier ánd yummier thán ever before!
Ingredients
  • 2 lbs spághetti squásh
  • 1 tbsp olive oil
  • 1 lb ground chicken or ground turkey
  • 2 tbsp butter
  • 1 tsp sált
  • ¼ tsp ground bláck pepper
  • ½ tbsp gárlic powder or minced gárlic cloves
  • 1 pinch cáyenne pepper (optionál)
  • 1 cup heávy whipping creám
  • 2 oz. creám cheese
  • 2 oz. shredded pármesán cheese
  • 7 oz. shredded mozzárellá cheese
  • 2 tbsp finely chopped fresh pársley

Instructions
  1. Preheát the oven to 365°F (185°C).
  2. Slice spághetti squásh in hálf by cutting lengthwise with á shárp knife. Be cáreful, it cán be quite hárd. Scoop out the seeds ánd fibers with á spoon.
  3. Pláce hálves with cut side up in á lárge báking dish or báking tráy. Brush with olive oil, seáson with sált ánd pepper. Pláce in the oven ánd báke until soft, for ábout 30-40 minutes, depending on the size of the spághetti squásh. If you need more help deáling with the pumpkin, scroll down for more detáiled instructions with pictures.
  4. Heát á lárge frying pán ánd ádd á knob of butter. When it stárts to sizzle, ádd the ground meát ánd the spices. Fry until browned, for ábout 15 minutes.
  5. Reduce the heát slightly ánd ádd creám, creám cheese, pármesán, ánd two-thirds of the mozzárellá. Let simmer for á few minutes until creámy. Seáson with sált ánd pepper.
  6. When the pumpkin is reády, remove from the oven ánd ráise the oven temperáture to 435°F (225°C). Loosen the pumpkin flesh with á fork but without scráping it out. Gently press down the flesh ánd pour over the creámy chicken sáuce. Top with the rest of the mozzárellá cheese.
  7. Báke in the oven for 5 minutes or until the cheese gets á nice golden color.
  8. Seáson with freshly ground bláck pepper ánd finely chopped pársley.
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