Rotel Chicken Spaghetti Squash Casserole Whole30 Keto Recipes

ROTEL CHICKEN SPAGHETTI SQUASH CASSEROLE (WHOLE30 + KETO)

Steps:

• Preheat oven to 400F and coat a casserole dish with cooking spray.
• Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
• Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
• Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
• Roast for 30 to 40 minutes or until lightly browned on the outside, and fork tender (Time will vary based on the size of the squash).
• Remove from the oven and flip the squash so that it's cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
• Place these spaghetti squash strands into a large mixing bowl.
• Reduce oven heat to 350F.
• Cut the cooked chicken breast into bite size pieces. Add to a large skillet over medium heat.
• Drain the cans of rotel and transfer to the chicken in the skillet along with the dairy free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee and garlic/onion powder. Heat for 5 minutes or until everything is combined.
• Transfer the chicken mixture to the spaghetti squash and mix together.
• Pour into a lightly greased 8×11 casserole dish.
• Bake on 350F for 30-40 minutes until bubbling and heated through.