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LOW CARB CHICKEN MUSHROOM ALFREDO ON A SPAGHETTI SQUASH SQUARE

Looking for a low carb comfort dish? This low carb chicken mushroom alfredo is served over cooked spaghetti squash, and is such a comfort dish! A super light, creamy, and flavorful chicken alfredo dish, that is low carb, and packed with fiber, and even protein.

CourseMain Dish
Keywordlow carb

Servings

Ingredients

1 lb chicken breasts cut into small pieces
1cup cauliflower, cooked, diced. (optional but I like how it “bulks” the recipe chicken breasts cut into small pieces
2cups spaghetti squash, cooked
2 eggs, beaten
2cups mushrooms, fresh, diced
1jar alfredo sauce, prepared
1tsp salt and pepper
1cup shredded parmesan
1tbsp oil
1tsp garlic
as desired salt and pepper

Instructions

Preheat the oven to 350 Grease a 7 x 11 baking dish In a bowl, mix together the spaghetti squash, egg, ½ c parmesan cheese, salt, and pepper.
Pour it into the baking dish and bake for 30 – 35 minutes or until the center is set. Remove from the oven and sprinkle the remaining cheese over the top. Let cool slightly.
In a frying pan, add the oil, chicken, cauliflower, mushrooms, salt, pepper and garlic together. Saute until soft and the chicken is cooked through. Add the alfredo sauce and mix through. Simmer for 10 – 15 minutes. Meanwhile, cut the spaghetti squash into squares and plate one piece per serving
Spoon the chicken mixture over the top of the spaghetti squash square. Enjoy!

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