Crockpot Pesto Chicken Spaghetti Squash

• jumlah masa: 6 hours 15 minutes

Bahan-bahan

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1 medium spaghetti squash

1 cup heavy cream

1 cup chicken broth

1 Tbsp pesto

1/2 cup parmesan

1 tsp garlic

½ tsp salt, pepper, & xanthan gum

1 cup shredded mozzarella

shredded parmesan

Arahan

Place spaghetti squash in crock pot. Cover with lid and cook on high for 2 hours. The squash is done when the shell becomes slightly tender

Let squash cool for 15 minutes, then slice in half. Scoop out seeds. Scrape flesh from shell and place back in crock pot. Top with heavy cream, chicken broth, pesto, parmesan, garlic, S&P, and xanthan gum then stir. Replace lid and cook on high an additional 2 hours

Stir in mozzarella. (I served mine with a low carb crispy chicken cutlet, but you could add rotesserie chicken at this step instead) Top spaghetti squash with shredded parmesan and parsley

Let's talk about some complaints in the comment section from last time:

It takes 2 hours in MY crockpot for a small spaghetti squash to become tender. I cannot control how efficient your crockpot is or how big of a spaghetti squash you bought

The xanthan gum is a low carb thickener. It makes the texture creamy & thick. Some people said it looks more like grits or a mash.. I enjoy it like that. Skip the xanthan gum if you want a thinner texture

Yes, it is a crispy chicken cutlet, and YES it is low carb. Leave a comment and I'll message you the recipe

You can absolutely cook a spaghetti squash in the microwave to cut down on cook time. I work from home so the crockpot method works for me. Either way, it's much easier than trying to cut it raw

If you don't think I added enough pesto.. YOU can add more to your batch. I think 1 Tbsp adds just enough flavor without becoming overwhelming

ENJOY!