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7 WW Freestyle Points | 220 Calories
The journey that has come along with this blog for me is incredible. I used to consider myself someone who did not know how to cook and I had no idea how to make things healthy that I loved. What amazes me so much is how my ability to cook and experiment in the kitchen has changed in the past 4 months. I was scrolling through Delish recipes looking for one my mother in law tagged me in and I found Chicken Caesar pasta. It looked super delicious and loaded with calories. I thought, I can make that lighter. This Chicken Caesar Spaghetti Squash is soooo satisfying and I think is a testament to how far I have come.
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Before I got pregnant with my son, I despised the flavour of bacon. I was always the odd ball out because I couldn’t stand it. This recipe features bacon and I love it. My taste buds completely changed with him and I’m not even mad. Sprinkle bacon in everything! I am on board. In this recipe, I used the Kirkland Ready-Made bacon from Costco. You don’t have to use ready-made, but as a mom short on time, I appreciate all the shortcuts!
Sprinkle bacon in everything! I am on board.Click To TweetWhen I first created this recipe, I used corn starch to thicken the sauce. Corn starch is not considered keto compliant, and it can be swapped out for xanthan gum in a 1:1 ratio. Xanthan gum is also a thickening agent, which is keto compliant. You can grab some xanthan gum from Fit and Frugal Mommy using this link. If you’re ok with just a low carb meal and aren’t keto, you can grab corn starch here.
This recipe uses shredded chicken breast. I have included the instructions in the recipe below so you don’t have to flip between pages. For future reference, I also have this quick and easy guide: How to Boil and Shred Chicken Breasts. I use shredded chicken in a lot of recipes because it’s really easy to make and it retains a lot of the juiciness of the chicken. I typically cook 2 breasts at a time which will work out to about 2 cups and I keep it in the fridge for whatever I am feeling! Super easy meal prep (#winning).
You also may notice this recipe uses Renee’s light caesar dressing and I have named the brand specifically. This is not an advertisement, I simply think that Renee’s caesar dressing is much better than any other counterparts I’ve tried.
Other low carb recipes you might be interested in:
Have a favourite low carb, keto recipe in your family? Let me know in the comments below!
Chicken Caesar Spaghetti Squash
A low carb, low calorie chicken caesar 'pasta' dish that's soo creamy and cheesy, you'll think you're cheating.
Ingredients
To Cook the Squash
- 1 medium spaghetti squash
- 1/2 tbsp extra virgin olive oil
- salt to taste
- pepper to taste
To Cook the Sauce
- 1/2 tbsp extra virgin olive oil
- 1/2 tbsp corn starch or xanthan gum xanthan gum if you're keto
- 1 cup low fat milk
- 1/2 cup Renee's light caesar dressing
- 1 cup shredded chicken breast equivalent to 1 breast
- 2 slices cooked bacon chopped, I use Kirkland ready-made
- 1/4 cup grated parmesan cheese
- 1 tbsp minced garlic
- 1/2 medium onion chopped
- parsley optional, to garnish
Instructions
How to Cook Spaghetti Squash
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Preheat the oven to 375.
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Cut the ends of the spaghetti squash and then cut the squash in half lengthwise. Scoop out the seeds and discard.
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Place the squash on a pan lined with wax paper cut side up. Drizzle the 2 halves with the extra virgin olive oil. Add salt and pepper to taste and cook for 45-50 minutes depending on the size of the squash.
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Remove the squash from the oven when it's done. Allow time for the squash to cool. Using a fork, peel the spaghetti away from the sides. If this isn't done easily, the squash isn't done.
Cooking the Shredded Chicken
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Place chicken breast in the bottom of a pot. Cover with water so chicken is completely submerged. Add salt, pepper and any spices as desired to the water.
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Cook chicken on high until boiling. Once boiling, reduce heat to low-medium and cover. Cook for 15 minutes or until chicken is cooked through.
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Strain chicken and shred with two forks.
Cooking the Pasta Sauce
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When the squash has about 10 minutes left on the timer, on medium heat, add 1/2 tbsp extra virgin olive oil to a medium sauce pan.
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Brown the minced garlic and chopped onion in the pan.
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Once the onion goes slightly translucent, add the 2 slices of chopped, ready-made bacon.
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When the bacon has been heated through, add the milk, cornstarch (or xanthan gum) and caesar dressing to the pan. Stir thoroughly. Once bubbling, reduce the heat to medium-low.
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Once the sauce has thickened, add the shredded chicken, parmesan and the cooked spaghetti squash noodles. Stir until pasta and chicken are well coated.
Recipe Notes
Nutritional Information
7 WW Freestyle Smartpoints | 220 Calories, Carbs 10.2g, Fat 15.1g, Protein 12.4g per serving.
Notes
If using regular bacon, cook according to package instructions.
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