It doesn’t taste like spaghetti. It tastes like squash.
One common objection to a low-carb lifestyle is that it costs more. While pasta is undeniably cheap, I argue that there are healthy, low-carb alternatives that are easy to prepare and just as inexpensive.
Chicken breast with spaghetti squash and mushroom cream sauce
So here’s a recipe
- Chicken Breast
Really any chicken parts will do. I prefer dark meat, which is a Bacon-Diet staple Just sear it in a pan with bacon grease, then pop it in the oven to finish.
- Green Beans
Any green veggie would work. Brussels sprouts, broccoli. What evs.
- Spaghetti Squash
- Preheat oven to 350*
- Cut squash in half lengthwise and apply an even coat of olive oil to the flesh
- Place both halves flat-side down on a cookie sheet and roast for around 35 minutes
- Squash is done when you can insert a knife easily
- Remove the squash and it let cool, then scoop out insides. They will spaghettify themselves
- When you are ready to add chicken and sauce, heat the squash in a pan with coconut oil, another Bacon Diet staple.
- Mushroom Cream
Cream sauces are tricky. And usually flour is used to thicken it. In this case I just use a hard, aged cheese.
- 1/2 cup heavy whipping cream
- Some hard, aged cheese. Parmesan is typical, but I like something stinkier.
- 1/4 cup sliced button mushrooms
- Salt & pepper
That’s all. Just a few ingredients.
- Pour heavy whipping cream in a pan. Bring to a simmer
- Grate cheese into cream, whisking constantly. The sauce will thicken as the cheese melts. If you use too much cheese, just add cream back in. If the oil rises to the top, you got it too hot.
- Throw in the mushrooms and let it simmer for a while. Five minutes or so is sufficient.
Put the chicken on top of the squash, and the sauce on top of the chicken. Sprinkle a little paprika for looks. Om nom.