Comfort food is the hardest to assimilate into a low carb lifestyle. This casserole does it flawlessly using spaghetti squash instead of carb filled pasta. This recipe makes one 9×13 pan.
- 4 cups cooked spaghetti squash
- 3 cups cooked and shredded chicken
- 2 cans (10 ounce) Rotel
- 1 package (8 ounce) cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 tsp garlic powder
- 1 teaspoon salt
- 1/2 tsp pepper
To cook spaghetti squash: Preheat oven to 400 degrees. Cut spaghetti squash in half and remove seeds and membranes from the core. Brush inside spaghetti squash with olive oil and season with salt and pepper. Place with the cut side down on a baking sheet prepared with aluminum foil. Pierce a small hole through the back of the spaghetti squash. Cook for 45 minutes or until the squash is tender but not mushy. Scoop squash from the peel and pull into strands using two forks.
Reduce oven heat to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
In a large bowl, mix together chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup cheddar cheese, garlic powder, salt, and pepper. Carefully fold in spaghetti squash to avoid mushing the strands.
Transfer to casserole dish and cover with remaining cheese.
Bake for 30 minutes or until the cheese is golden on the edges and the casserole is bubbling.