Baked Spaghetti Squash with Cheesy Chipotle
Servings: 4 Servings
Spaghetti squash baked with a cheesy chipolte filling for a low carb comfort food
- 1 Spaghetti Squash
- 2 Chipolte peppers from tin chopped and with sauce
- 2 ounces cream cheese
- 1/2 cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Cut the spaghetti squash in half length-ways and scoop out the seeds
Place the spaghetti halves cut side down on a plate in the microwave and cook for 15 minutes.
With a fork, scrape out the spaghetti strands and place in a bowl.
Add the chopped chipotle peppers, the sauce, cream cheese, garlic powder and Parmesan cheese.
Mix well and season with the salt and pepper.
Spoon the mixture into the spaghetti squash shells and spread evenly.
Bake at 200C/400F degrees for 20-25 minutes.
Serve as a main or side dish.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 137kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Fiber: 1g