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1 spaghetti squash, cooked, scraped out & seeds removed
1 or 2 large chicken breasts, diced bite-size
8 oz. fresh mushrooms, sliced
handful of almond meal mixed with shredded parmesan
1 jar low-carb alfredo sauce, or make your own by melting these ingredients together:
Combine squash, chicken, mushrooms & alfredo sauce, toss gently to coat with sauce.
Spoon into a baking dish & top with almond/parmesan mixture.
Bake at 350° 30-40 minutes, or until topping begins to brown.
1 cup serving:
calories: 482
calories from fat: 362
total fat: 41g
saturated fat: 25g
trans fat: 0g
cholesterol: 150mg
sodium: 431mg
total carbs: 9g
dietary fiber: 1g
sugars: 3g
protein: 21g
vitamin A: 28%
vitamin C: 7%
calcium: 25%
Iron: 5%
1 or 2 large chicken breasts, diced bite-size
8 oz. fresh mushrooms, sliced
handful of almond meal mixed with shredded parmesan
1 jar low-carb alfredo sauce, or make your own by melting these ingredients together:
1 stick butter
1 cup cream
1 cup water
1/4 cup shredded parmesan
1/4 cup mozzarella
1/4 cup cream cheese
1 tbsp. minced garlic
Brown the diced chicken in a little butter & add the mushrooms when chicken is about half cooked. 1 cup cream
1 cup water
1/4 cup shredded parmesan
1/4 cup mozzarella
1/4 cup cream cheese
1 tbsp. minced garlic
Combine squash, chicken, mushrooms & alfredo sauce, toss gently to coat with sauce.
Spoon into a baking dish & top with almond/parmesan mixture.
Bake at 350° 30-40 minutes, or until topping begins to brown.
1 cup serving:
calories: 482
calories from fat: 362
total fat: 41g
saturated fat: 25g
trans fat: 0g
cholesterol: 150mg
sodium: 431mg
total carbs: 9g
dietary fiber: 1g
sugars: 3g
protein: 21g
vitamin A: 28%
vitamin C: 7%
calcium: 25%
Iron: 5%
