Add 64 keto recipes (crawled from Diet Doctor via JSON-LD, filtered by macros)

content/recipes/keto-cheesy-chicken-spaghetti-squash.md

@@ -0,0 +1,72 @@
+---
+title: "Keto cheesy chicken spaghetti squash"
+source_url: https://www.dietdoctor.com/recipes/keto-cheesy-chicken-spaghetti-squash
+source: dietdoctor.com
+meal_type: dinner
+protein_type: chicken
+cuisine: "Keto"
+servings: 4
+prep_minutes: 15
+cook_minutes: 50
+total_minutes: 65
+macros_per_serving:
+  calories: 679
+  protein_g: 36
+  fat_g: 57
+  total_carbs_g: 7
+  fiber_g: 1
+  net_carbs_g: 6
+thai_easy: false
+tags: ["mealplan-ready"]
+---
+
+# Keto cheesy chicken spaghetti squash
+
+Spaghetti squash is the perfect gluten-free, keto-friendly alternative to regular pasta. In this recipe, we'll show you how to cook spaghetti squash to perfection, then top it with a delicious creamy mozzarella, parmesan, garlic, and chicken sauce to make this keto dinner truly cheesier and tastier than ever before!
+
+**Source:** [dietdoctor.com](https://www.dietdoctor.com/recipes/keto-cheesy-chicken-spaghetti-squash)
+
+## Macros (per serving)
+- **Calories:** 679 kcal
+- **Protein:** 36 g
+- **Fat:** 57 g
+- **Net carbs:** 6 g (total 7g − fiber 1g)
+
+## Time
+- Prep: 15 min
+- Cook: 50 min
+- Total: 65 min
+- Servings: 4
+
+## Ingredients
+- 2 lbs spaghetti squash
+- 1 tbsp olive oil
+- 1 lb ground chicken or ground turkey
+- 2 tbsp butter
+- 1 tsp salt
+- 1/4 tsp ground black pepper
+- 1/2 tbsp garlic powder or minced garlic cloves
+- 1 pinch cayenne pepper (optional)
+- 1 cup heavy whipping cream
+- 2 oz. cream cheese
+- 1/4 cup shredded Parmesan cheese
+- 1 3/4 cups shredded mozzarella cheese
+- 2 tbsp fresh parsley, finely chopped
+
+## Instructions
+1. Preheat the oven to 400°F (200°C).
+2. Slice spaghetti squash in half by cutting lengthwise with a sharp knife. Be careful, it can be quite hard. Scoop out the seeds and fibers with a spoon.
+3. Place halves with the cut side up in a large baking dish or baking tray. Brush with olive oil, season with salt and pepper. Place in the oven and bake the spaghetti squash until soft, for about 30-40 minutes, depending on the size. If you need more help dealing with the pumpkin, scroll down for more detailed instructions with pictures.
+4. Heat a large frying pan and add the butter. When it starts to sizzle, add the ground meat and the spices. Fry until browned, for about 15 minutes.
+5. Reduce the heat slightly and add cream, cream cheese, parmesan, and two-thirds of the mozzarella. Let simmer for a few minutes until creamy. Season with salt and pepper.
+6. When the spaghetti squash is ready, remove from the oven and raise the oven temperature to 450°F (230°C). Loosen the flesh with a fork but without scraping it out. Gently press down the flesh and pour over the creamy chicken sauce. Top with the rest of the mozzarella cheese.
+7. Bake in the oven for 5 minutes or until the cheese gets a nice golden color.
+8. Season with freshly ground black pepper and finely chopped parsley.
+
+## Thailand notes
+⚠️ Some ingredients may need substitution in Thailand.
+
+**Substitutions:**
+- *cream cheese* → full-fat mascarpone, or strain Greek yogurt overnight
+
+1 ingredient(s) need substitution or sourcing effort in Thailand.