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Chickenetti THM S, Low Carb

Servings 6


  • 1 cup almond milk
  • 1 tablespoon Oat Fiber
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Garlic powder
  • 1/8 teaspoon pepper
  • 1 teaspoon celery salt
  • 2 cups cheddar cheese
  • 1/4 cup finely chopped onions
  • 2 cups diced cooked chicken
  • 4 cups cooked well-drained spaghetti squash strands
  • 2 Wasa Crackers


  1. Combine almond milk, oat fiber, xanthan gum, garlic powder, pepper, and celery salt together in blender jar. Blend until well combined. Pour into a glass dish. Microwave for 3 minutes or until thickened. Add 1 1/2 cups cheddar cheese and onions to cooked sauce. In a large dish combine chicken, spaghetti squash, and sauce. Spoon into a casserole dish. Blend the Wasa Crackers to make crumbs. Sprinkle over casserole and top with remaining cheddar cheese. Bake at 350 degrees for 30-45 minutes. Serves 6-8.

    To cook spaghetti squash: Cut squash in half with a sharp knife. Scoop out the seeds and membrane. Microwave each half for 9 minutes. Lay the cooked squash halves upside down over paper towels to drain. When cool--use a fork to fluff the strands and remove them from the shells. Place cooked spaghetti squash in a colander to drain until ready to use.