Forrest and I are about 6 months into the ketogenic diet and loving it. We will be putting up a long post about this in the near future, but in the meantime, here is a keto friendly meal that packs a lot of fat, protein, and flavor. Spaghetti squash isn’t the lowest of low-carb options for a vegetable. But, with 9 carbs per cup, 2.2 from fiber, you can guess that splitting this meal between the two of us (and two little hungry toddlers) gave us each about 15-17 net carbs. Which, when you’ve had close to none throughout the day, keep us well below our daily threshold of 25-30 carbs.
But beyond the keto banter, this Keto Chicken Alfredo is perfect for anyone…anyone who loves butter, cheese, cream, chicken, and bacon. So don’t be afraid to try it.
1 large spaghetti squash
2 1/2 cups shredded chicken
5 oz package kale, spinach, chard mix (this is what we buy)
5 slices of bacon
salt and pepper
Keto Alfredo Sauce:
1 cup heavy cream
3 cloves garlic, minced
4 Tbsp grass fed butter
2 cups shredded parmesan cheese
pinch fresh nutmeg
1. Preheat your oven to 375 degrees. With a sharp knife, carefully cut the spaghetti squash in half, lengthwise. Once you have your two pieces, scoop out the seeds with a spoon and discard. Rub olive oil over each inside of the squash, and sprinkle with salt and pepper. Place squash flat side down on a baking sheet and place in the over for 50-60 minutes.
2. With your squash in the oven, cook your bacon in a medium sized skillet, remove, finely chop, and save the fat.
3. Place your fresh kale, spinach and swiss chard mixture straight into the warm bacon fat and toss to coat. Put over medium heat and cover, stirring again every couple minutes until the greens are completely wilted. Remove from pan.
4. With a strainer or wooden spoon, try to press any remaining water from the greens. Then coarsely chop and set aside.
5. For the keto alfredo sauce, melt butter over medium high heat in a small saucepan. Add minced garlic and stir until fragrant, about one minute. Don’t let it burn!
6. Bing heat down to medium and stir in your heavy cream. Let this begin to simmer and reduce by about 1/3, then slowly drop in your shredded parmesan, whisking constantly. Once all of the cheese is melted and the sauce is creamy, add a touch of fresh nutmeg, and salt and pepper to taste. Set aside.
7. Once your squash is out of the oven, gentle remove the meat of each piece with a fork (be careful to not damage the outer shell of the squash if you wish to serve the dish back in it later).
8. Mix the squash, chicken, keto alfredo sauce, bacon, and greens in a skillet over medium heat, letting everything mix well together and coat itself in the sauce.
9. Serve in a large bowl or scoop back into the spaghetti squash for some added autumn vibes 🙂