Spaghetti Squash Casserole
Original recipe: thehappybodyproject.com
INGREDIENTS:
- 1 medium to large spaghetti squash, 2-3 lbs
- 3 cups chicken, shredded
- ½ cup Ricotta cheese
- 1 cup shredded cheddar cheese
- 3 cloves of garlic
- 1 teaspoon butter
- ½ teaspoon salt, more to taste
- 1 teaspoon parsley, dried
DIRECTIONS:
- In an instant Pot, steam your spaghetti squash (see post for the explanation )
- Empty the water from steaming the spaghetti squash in the Instant Pot and rinse it out if necessary.
- Heat the Instant Pot on saute mode. Add 1 tsp of butter, then add the garlic. Heat the garlic until fragrant. Add the ricotta and chicken and stir thoroughly.
- Add the parsley, salt, and spaghetti squash and stir. Add the cheese and mix until the cheese is melted.
- At this point, the casserole is ready to serve.
- Optional: Transfer the spaghetti squash casserole to a baking dish and top with additional cheese and broil for 3-5 minutes
Nutritional Facts: per serving
This recipe makes 6 servings
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
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