P1: Chicken Alfredo with Mushrooms & Onions - 13g

Ingredients:

1 Spaghetti Squash (10g carbs/cup, but only 7 net)

4 Tbsp. Butter
1 C Cream ( 3g/serving)
1 C Parmesan Cheese (shredded or grated) (1g)
Dash nutmeg
Dash garlic powder
Dash salt

1/2 small onion
3 baby portabella mushrooms, sliced thin and halved
2 Tbsp Oil

1-2 Grilled Chicken breasts (I used a lemon zest seasoning)


To start, set the oven for 375, slice your spaghetti squash in half and bake on a cookie sheet for 40 minutes.

Saute onions and mushrooms with oil until onions are translucent. Set aside.

Prepare sauce as soon as you take the squash out of the oven:

For the sauce, melt the butter in the same pan as the onions and mushrooms (after removing them from the pan), and add the cream.  Cook for 5 minutes on medium-low heat, stirring often to avoid the film that develops on the top of cooking milk. Next, add the cheese, and stir at same heat for another 3-5 minutes (until the sauce is smooth and creamy). Add a dash of nutmeg and salt (unless you used salted butter).

Once the spaghetti squash is done baking and has cooled enough for you to work with, use a large spoon and scoop out the strands of squash. The strands should be al dente - they will cook a little more in the sauce, and scooped out 'with the grain'. Add the spaghetti squash, onions and mushrooms to the finished sauce and cook another 5 minutes or so on medium heat.

When ready to serve, top with sliced grilled chicken. Should make about 4 servings.

Delicious, and coming in at about 13 g carbs/serving! (10 if you're only counting net carbs).