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Bacon Chicken Alfredo Squash Noodle Bake
Bacon Chicken Alfredo Squash Noodle Bake is a very comforting, low carb, gluten free casserole that is fairly simple to make.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Keyword:
bacon chicken alfredo squash noodle bake, keto casseroles
Servings:
6
Calories:
277
kcal
Author:
Stacey
Ingredients
1
small to medium size spaghetti squash
about 4 lbs or 3 cups noodles
1 ½
cups
alfredo sauce
can use my homemade sauce recipe, or a store bought low carb one
1 ½
cups
cooked chopped chicken
5
slices
bacon
cooked and chopped
2
small sweet peppers
chopped *optional
½
cup
jack cheese
grated
US Customary
-
Metric
Instructions
Preheat oven to 400 F (204 C), and line a baking sheet with foil or parchment paper.
Using a knife or skewer, poke several holes into the spaghetti squash.
Bake in oven for 1 hour, turning halfway. Remove from oven & let cool completely.
Slice open squash and use a fork to scrape out the noodles.
Put noodles in a 2 quart baking dish. Add cooked chopped chicken.
Pour homemade or store bought alfredo sauce over the top.
Sprinkle with cooked chopped bacon. Sprinkle with chopped sweet peppers.
Sprinkle with grated cheese & bake casserole at 400 F (204 C) for 20 minutes. Serve
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Notes
*all nutritional data are estimates based on the products I used*
Yield: 6 Servings, Net Carbs: 8.5 g
Nutrition
Serving:
0.75
cup
|
Calories:
277
kcal
|
Carbohydrates:
10.5
g
|
Protein:
20
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Fiber:
2
g
|
Sugar:
4
g