This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
The hardest part of starting Keto in the fall is that there are A LOT of food-centered holidays and celebrations coming up. Finding Keto-friendly recipes is easy and, thankfully, there are many online. I was SUPER excited when I found Hiland Dairy!
They are making the holidays super EASY for me because I can use their products to make my own meals to take to the holiday potlucks and gatherings that are Keto-friendly, but that everyone will love!
One of my favorite go-to healthy meals is spaghetti squash, so I decided to make a Keto-friendly Alfredo sauce to go along with it so I can take to my next holiday gathering.
Hiland Dairy Keto Alfredo Sauce
Ingredients
- 1 tbsp Butter
- 6 cloves Garlic (minced)
- 1 1/2 cup Hiland Dairy Heavy Whipping Cream
- 1/2 cup Grated Parmesan cheese
- Black pepper (to taste)
- Sea salt (to taste)
- Nutmeg (optional – to taste)
- Parsley Flakes (optional – to taste)
Instructions
- Melt butter in a medium saucepan over medium heat. Add minced garlic and saute for about 30 seconds, until fragrant.
- Add the heavy cream. Bring to a gentle simmer, then continue to simmer for about 5 minutes, until it begins to thicken and volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
- Reduce heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth. If using nutmeg, parsley, sea salt, and/or black pepper, stir those in, to taste. (If sauce is thicker than you like, you can thin it out with more cream.)
Spaghetti Squash with Rotisserie Chicken
Ingredients
- 1 spaghetti squash
2 teaspoons extra-virgin olive oil
Sprinkle of salt and pepper - Fully Cooked Rotisserie Chicken; Carved into small pieces
Instructions
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Final Touches
- Mix spaghetti squash, Hiland Dairy Keto Alfredo Sauce, and chicken.
- Serve and enjoy!
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What are you excited for this Thanksgiving?
Will you be hosting lunch or dinner at your house or going somewhere else?
