Creamy Lemon Garlic Chicken Noodle Bake-

A Creamy Lemon Garlic Chicken Noodle Bake that features spaghetti squash and chicken in a casserole with a cream lemon garlic ricotta sauce. Grain free, primal, gluten free and low carb.

Creamy Lemon Garlic Chicken Noodle Bake is a grain free, gluten free and low carb alternative to those creamy chicken and pasta dishes.

Roasted spaghetti squash noodles with chicken and a creamy lemon garlic ricotta cheese sauce. Lemon and garlic with chicken is always yummy, so this can’t go wrong.

I also included a super easy way to roast the whole spaghetti squash before cutting it open. Roasting it whole first makes it a breeze to cut open once it is cooled off. I don’t know if you have tried to cut one open uncooked, but it can be a challenge. However, once cooked, it cuts like butter.

Here are 3 of the best ways to cook spaghetti squash: Watch Video Below

cutting squash — Poke holes all over squash with knife or skewer.

*Scroll to bottom of post for a printable recipe card

INGREDIENTS:

1 cup chicken, cooked and chopped
3 cups spaghetti squash noodles, cooked
½ cup ricotta cheese
⅔ cup heavy cream
3 tablespoon lemon juice
3 tbsp parmesan cheese, grated
2 teaspoon lemon zest, (grated lemon peel), I use this microplane zester
1 ½ tsp garlic powder
½ tsp sea salt
¼ teaspoon black pepper
¼ cup diced tomatoes *optional
2 teaspoon fresh parsley chopped *optional garnish

DIRECTIONS:

Preheat oven to 350 F and line a shallow baking sheet. Using a sharp knife or metal skewer, poke holes all over spaghetti squash. Place whole squash on shallow baking sheet and bake for 1 hour and 20 minutes, turning squash halfway through baking time.
Remove squash from oven and let cool for 15 minutes. Preheat oven to 400 F for baking later. Oil or grease a 2.5 quart casserole dish.
While Squash is cooling, combine in a medium to large sauce pan over medium low heat: ricotta cheese, heavy cream, parmesan cheese, lemon juice, lemon zest, garlic powder, sea salt, and black pepper. Whisk together and warm until ricotta is melted and creamy.
Add chopped cooked chicken and stir. Turn off heat.
Cut spaghetti squash in half. scoop out any seeds. Scrape out noodles with a large spoon and add the 3 cups squash noodles to the sauce pan. Stir together to combine.
Place all the noodle and sauce mixture into the prepared casserole dish. Spread around evenly in dish. Sprinkle with chopped tomatoes if desired. Bake for 15 to 20 minutes. Remove from oven and garnish with optional parsley. Serve.

NUTRITIONAL DATA: Servings: 6, Serving Size: ½ cup, Cal: 202, Carbs: 7 g / Net Carbs: 6 g, Fiber: 1 g, Fat: 13 g, Protein: 12 g, Sugars: 3 g, Sodium: 262 mg / without the sea salt: 106 mg, Cholesterol: 49 mg.

*all nutritional data are estimates based on the products I used*

📖 Printable Recipe Card