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Spaghetti Squash Chicken Pot Pie | Gluten Free, Low Carb, Dairy Free
ABBEY'S KITCHEN17Ingredients
80Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (halved lengthwise)
- 1 Tbsp. extra virgin olive oil
- 1/2 onion (finely diced)
- 1 1/2 cups carrots (finely diced)
- 1/2 cup celery (sliced, finely diced)
- 2 cloves garlic (minced)
- 227 grams cremini mushrooms (package, thinly sliced)
- 1 Tbsp. thyme leaves
- 1/2 tsp. smoked paprika (sweet)
- 1 1/2 tsp. dried oregano
- 1/4 cup gluten free flour
- 2 1/4 cups unsweetened cashew milk
- 2 chicken breasts (rotisserie, shredded)
- 1/2 cup frozen peas
- thyme leaves (for garnish, optional)
- salt
- pepper
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium470mg20% |
| Potassium1690mg48% |
| Protein34g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A150% |
| Vitamin C35% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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