#NewRecipe: Cheesy Baked Spaghetti Squash


During a recent Williamson Health and Wellness Center community event, Rebecca Casey with the Williamson Farmers Market prepared a low carb cheesy baked spaghetti squash dish. It was absolutely delicious! This dish can be served as a main dish, but would also make a tasty and healthy side dish for Thanksgiving! You can omit the chicken if you'd prefer to keep it meatless. Enjoy and Happy Thanksgiving!

Low Carb Cheesy Baked Spaghetti Squash



1 Spaghetti Squash

1 block cream cheese

½ - 1 Cup Heavy Cream

1 Tsp Garlic Powder

½ Tsp Onion Powder

1 Tsp Salt/Pepper to taste

1 TBSP Butter

1 cup Cheese of choice (Cheddar, Muenster, Havarti)

1 Chicken Breast

1 cup Bacon Bits

Cheese for topping


Cut squash into 2 halves, scrape the pulp and seeds out. Drizzle with olive oil but don’t salt. Place cut side up onto a cookie sheet lined with parchment paper. Also drizzle the chicken breast with olive oil and salt on both sides. Place on the same cookie sheet and bake in a 375 degree oven until squash is fork tender and chicken breast is done or reaches 165 on a meat thermometer.


Let cream cheese come to room temperature and put in a thick bottomed saucepan with about ¼ cup cream, garlic and onion powder, salt and pepper and a dab of butter. Cook sauce to a nice consistency adding more cream as needed or desired. Remove from heat and add about 1⁄2 cup of cheese and stir to melt. Once finished, set aside.


Take 2 forks and scrape from left to right to get spaghetti squash out of the hull in long spaghetti type strands. Once finished, place in a baking dish and drizzle with melted butter, touch of olive oil and some good garlic salt like Lawry’s. Cube the chicken and toss with squash to incorporate and pour into the bottom of the dish. Pour sauce over the noodles and chicken. Top with cheese then bacon and bake for 20-25 minutes until bubbly. Enjoy a comforting, low carb meal!


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