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Keto italian stuffed spaghetti squash

  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. ⁣


Calories 287kcal
Carbohydrate 7g
Proteins 14g
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