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Keto Mexican Spaghetti Squash Casserole

If you are looking for some low carb comfort food, try this keto Mexican spaghetti squash casserole. Spaghetti squash noodles are mixed with chicken, beans and other tasty ingredients to give you creamy, cheesy keto casserole. Each serving has only 5.3g net carbs.

Course Main Course
Cuisine Mexican
Keyword breakfast casserole, Mexican, spaghettie squash
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 225 kcal
Author Denise

Ingredients

  • 2 cups cooked spaghetti squash
  • 2 ½ cups cooked chicken breasts, chopped
  • 4 tablespoons whipped cream cheese
  • ½ cup salsa
  • ½ cup shredded gouda cheese
  • 2 oz shredded cheddar cheese
  • ½ cup canned black soy beans
  • ¼ cup cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano

Instructions

  1. Preheat oven to 350° F.

  2. Cook your spaghetti squash any way you like. Read post for 3 way to cook it. Keep the shells/skins to use for serving.

  3. In the meantime, add cream cheese, chicken and soy beans to a large skillet and mix well once the cream cheese starts to melt.

  4. Next add in half of the cheddar cheese and half of the cilantro and mix well.

  5. Spoon into the spaghetti squash shells and cover with salsa.

  6. Then sprinkle the remaining cheddar and all of the gouda cheese and bake in a 350° F oven for 20-30 minutes. You want the cheese to be browned if possible.

  7. Sprinkle with remaining cilantro to garnish.

Recipe Notes

The nutritional information for 1 serving is:

225 cals / 10.4g fat / 7.9g carbs / 2.6g fiber / 25g protein = 5.3g net carbs