keto recipes salted

Keto italian stuffed spaghetti squash

Keto italian stuffed spaghetti squash

Keto italian stuffed spaghetti squash

Keto Italian stuffed spaghetti squash with chicken are easy & delicious! This lasagna stuffed spaghetti squash recipe is healthy comfort food in one meal.

Ingridient for Keto italian stuffed spaghetti squash

  • Spaghetti squash ⁣
  • Pesto, 1-2 tbsp each squash
  • Cherry tomatoes ⁣
  • Mushrooms ⁣
  • Chicken breast ⁣
  • Italian Zest Seasoning ⁣
  • Parmesan cheese ⁣

INSTRUCTIONS:

  1. • Preheat oven to 400°. Cut your spaghetti squash in half and scoop out the seeds + flesh. Season with salt and pepper. Line them on a 9×13 baking dish or baking sheet with parchment paper, face down and poke holes with a fork. Drizzle olive oil on top. Bake for 25-30 minutes, until fork tender. ⁣
  2. • While that’s baking, season your chicken breasts (salt, pepper and Flavor God Italian Seasoning – which has: garlic, paprika, onions, sea salt, oregano, black pepper, parsley, thyme and crushed chili pepper). Sear on both sides in a skillet with olive oil on medium heat until cooked. Slice up and set aside. In the same skillet, cook your chopped cherry tomatoes and mushrooms and season. ⁣
  3. • Leave oven at 400° and take out your spaghetti squash. Start shredding the insides and then fill it with 1-2tbsp of pesto, mix well. Then add your veggies. And top with some parmesan cheese. Throw it back in the oven for 5-10 minutes and you’re done! Add your chicken on top & enjoy. ⁣

NURITIONS:

Calories287kcal
Fat22g
Carbohydrate7g
Proteins14g