PCOS Friendly Comfort Casserole - Spaghetti Squash Chicken Alfredo Bake
Nutrition per Serving
350
Calories
25g
Protein
20g
Carbs
15g
Fat
This PCOS-friendly recipe includes spaghetti squash, a low GI food that helps regulate blood sugar levels, and lean protein from chicken. The grocery list includes: spaghetti squash, chicken breasts, low-fat alfredo sauce, mozzarella cheese, parmesan cheese, olive oil, salt, and pepper.
Ingredients
1 medium spaghetti squash (2-3 pounds or 1-1.5 kg), 2 chicken breasts (1 pound or 0.5 kg), 1 cup of low-fat alfredo sauce (240 ml), 1 cup of shredded mozzarella cheese (100 g), 1/2 cup of grated parmesan cheese (50 g), 1 tablespoon of olive oil (15 ml), Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. 2. Drizzle the spaghetti squash halves with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Bake for 40-50 minutes until the flesh is easily shredded with a fork. 3. While the squash is baking, cook the chicken breasts in a pan over medium heat until no longer pink in the center. Shred the cooked chicken. 4. Once the spaghetti squash is done, let it cool for a few minutes before shredding the flesh with a fork to create spaghetti-like strands. 5. In a large bowl, combine the shredded spaghetti squash, shredded chicken, alfredo sauce, and half of the mozzarella cheese. Mix until well combined. 6. Transfer the mixture to a baking dish, top with the remaining mozzarella and parmesan cheese. Bake for 20-25 minutes until the cheese is melted and bubbly. 7. Let the casserole cool for a few minutes before serving.
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