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Low Carb Alfredo Bake

Cheesy low carb pasta bake made with spaghetti squash

The secret to indulging my “I want pasta” mood…is the most honoured spaghetti squash. It’s the most magical vegetable in my universe. It also needs to be smothered in cheese. Because.

And no, I don’t need a real reason. Cheese doesn’t need a reason. Ever.

So I just tried this new Kraft Shredded Cheese with a Touch of Philadelphia…it’s amazing because they added a touch of the ever-so dreamy Philadelphia cream cheese to it. The result is the creamiest cheese I’ve ever had. Seriously.

In short…I didn’t just buy one package. It was too yummy…the melt is all that I remembered. Gaaaah, so heavenly. And yes, I’m obsessive about cheese. No judgement allowed here! Kraft just came out with 3 delicious flavours – My favourite was the Creamy Heard & Garlic, but I loved the Creamy Mexicana too. The one I haven’t tried is the Creamy Mozza! I really liked that it comes already grated. Maybe I’m lazy but I don’t like cheese grating.

Kraft cheese with Philly Cheese

So anyway, because I’m into eating lots of vegetables and eating low carb (low sugar), I decided to try something really decadent while being all full of veggies. Let’s just say I was successful! I shared this Alfredo Bake with a friend for lunch the other day and it was a hit…although I was sad to see a 6 serving recipe literally leave my fridge in like…two meals. Yes, I had seconds.

Low carb pasta bake

Low Carb Alfredo Bake

  1. 1 spaghetti squash (small to medium), cooked
  2. 1 cup Alfredo sauce
  3. 3/4 cup cooked chicken breast
  4. 2 cups spinach, chopped
  5. 1/3 cup Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia
  6. 3 mushrooms, sliced
  7. 1 tsp. Italian spices
  8. 1-2 cloves garlic, minced
  9. 1/2 tsp. sea salt

Mix all ingredients together in a large bowl and place in a greased 7×11 baking pan. Bake at 350 degrees for 45 minutes or until cooked well. Makes 6 servings.

Note: I cook my spaghetti squash by cutting them in half, scooping out the seeds, and adding a drizzle of olive oil inside each side of the squash. I then bake them at 375 degrees for 15 minutes. Then flip and bake the squash upside down for 30 more minutes in the oven. Done.

Low carb alfredo pasta bake

Creamiest Cheese in the World in a pasta bake

You can visit the Kraft Canada website to see more yummy and scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia and the Melt you won’t forget. Then let me know what you think of this creamy, melty cheese! You will probably be as obsessed about it as I am.

Also you might want to know that Kraft Canada is hosting the What’s Cooking Twitter Party and you’re invited! It’s on Wednesday, April 16 at 9:00pm – just follow @KraftCanada and search for #TouchofPhillyCheese.

Have you tried the new Kraft Shredded Cheese with a Touch of Philadelphia? Ever baked with spaghetti squash?

Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada.

Category: Gluten Free, Low Carb, Main Dishes, Protein, Recipes | Tags: , , , , , , , , , 2 comments »

2 Responses to “Low Carb Alfredo Bake”

  1. Connie the Cookie Monster

    oh. my. gosh. this looks SO delicious!

  2. Tawney

    Hello – The recipe has 1/3 C. listed and then the line is blank. What is that ingredient? Thank you!

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