Spaghetti Squash Creamy Chicken Boats
This is a showy Keto recipe meal that is high in good fat and low in carbs with some protein. The cheesy cream sauce makes the flavors “burst” in your mouth with each yummy mouthful. And served in the spaghetti squash “boat” makes a really nice presentation at the dinner table!
- 1 Spaghetti Squash
- 1 Cooked chicken, cut up
- 1 Pkge Fresh spinach
- 1 cup Shredded Cheddar & Mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/8 cup Keto-friendly mayonnaise
- 1/2 cup Cream cheese
- 1/2 cup Heavy cream
- 1/4 Tsp (each) Seasonings (salt, pepper, garlic powder, onion powder, all purpose seasoning)
Cook spaghetti squash, (can boil for 30 min, then cut in half after cooked), empty seeds out, and "fork" it to get stringy squash inside. Set the spaghetti squash boats aside.
Put butter in a large fry pan and add spinach. Cook until leaves are a bit wilted in the pan, then start adding cheeses, mayo, cream and seasonings. Stir until cheeses are melted in the spinach.
Add chicken in the spinach mixture and heat that up for a couple minutes.
Scoop the cheesy spinach-chicken sauce onto the top of the spaghetti squash boats. Bake at 350 for 10-15 minutes and serve!