Cheesy Spaghetti Squash Bake
A low-carb, keto-friendly dinner that brings comfort, flavor, and easy prep to your weeknight table. Cheesy, hearty, and veggie-packed.
Ingredients
- 1 medium spaghetti squash
- 1.5 cups cooked shredded chicken
- 4 oz cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups shredded mozzarella
- ¼ cup grated Parmesan
- Salt to taste
- 2 tbsp olive oil
- Fresh basil for garnish
Instructions
- Roast spaghetti squash at 400°F for 40 minutes.
- Scrape out strands and mix with chicken, cheeses, and seasonings.
- Spread into baking dish, top with cheese.
- Bake at 375°F for 20–25 minutes.
- Garnish with basil and serve.
Notes
- Use low-moisture mozzarella to avoid watery bake
- Rest squash face-up after roasting to remove moisture
- Mix in pesto for a herb kick
- Great as meal prep lasts 4 days refrigerated