MAIN DISH: SPAGHETTI SQUASH WITH ALFREDO SAUCE AND CHICKEN (click here to print)

1/2 medium spaghetti squash

4 tablespoons unsalted butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan

1/4 cup chopped fresh parsley leaves

Fresh basil leaves

1 cup cooked cubed  baked  chicken (skin removed)

Directions

1. Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1/2 squash, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. 
2. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
3. Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce and  cubed chicken.  Mix thoroughly. Delish!

8 carbs; 4 servings   TIP:  You can also bake or microwave squash until tender and scoop out. If you use the whole squash double the other ingredients
                                           

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EXAMPLE OF A LOW CARB MENU (click here to print)

DESSERTS: VALENTINE'S DAY TREATS

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www.asweetlife.com

BROWNIES: BEST CHOCOLATE AVOCADO BROWNIE RECIPE (click here to print)

 Best Chocolate Avocado Brownies Recipe - Healthy & Fudgy

The easiest, best chocolate avocado brownies recipe - SUPER FUDGY! You'll never guess they are low carb, keto, sugar-free, gluten-free and even paleo.

 Prep Time 10 minutes

 Cook Time 18 minutes

 Total Time 28 minutes

 Servings: 16 brownies

 Author Maya Krampf from WholesomeYum.com

INGREDIENTS

• 1/2 cup Butter
• 6 oz Sugar-free dark chocolate (*see notes)
• 1 medium Avocado
• 2 large Egg (whisked lightly)
• 1 tsp Vanilla extract
• 2/3 cup Erythritol (or any granulated sweetener of choice)
• 3/4 cup Blanched almond flour
• 1/4 cup Cocoa powder (unsweetened)

INSTRUCTIONS

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 9x9 in (23x23 cm) baking pan with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don't need to be oven safe.) Set aside.
2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
3. Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth. Add the melted butter/chocolate mixture and puree again.
4. In a smaller bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don't overmix.)
5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
6. Bake about 18-20 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting

NUTRITION INFORMATION PER SERVING

Carbs: 9g, Fiber: 7g.   

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