If you've ever shopped at Costco, you know the $4.99 rotisserie chicken CANNOT be beat price-wise. Here's an easy way to serve a keto-friendly dinner that pairs a rich, luxurious pasta alternative with that amazing chicken.
INGREDIENTS:
1 Rotisserie chicken from your favorite grocery store
1 spaghetti squash
24 oz your favorite mushrooms (I used brown mushrooms)
8 tbsp butter
6 cloves of garlic, minced
3 tbsp parmesan cheese (additional amount optional, for garnish)
chopped parsley (optional, for garnish)
DIRECTIONS:
Preheat your oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil, salt and pepper. Place cut-side down on a foil-covered baking sheet and roast for about an hour.
When squash has about 25-30min left to roast, place rotisserie chicken in to reheat alongside the squash.
Slice mushrooms.
Heat 6 tbsp of butter in hot large pan on high heat. Add sliced mushrooms and cook until tender, about 4-6 minutes. Add salt and pepper to taste. Add minced garlic until fragrant.
Using a fork, separate the squash strands, placing them into your large pan with mushrooms.
Add remaining 2 tbsp of butter and parmesan cheese. Stir/mix to combine. Salt and pepper to taste.
Serve along with your favorite piece of rotisserie chicken (are you a dark or white meat person?!). May garnish with additional parmesan cheese or fresh chopped parsley if desired.
This recipe serves 8.
MACRO INFO:
178 Calories, 14.2g Fat, 7.5g Net Carbs, 6.1g Protein (not including the chicken you choose to add to your plate)
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