Whole30 Tuscan Chicken Spaghetti Squash

Whole30 Tuscan Chicken Spaghetti Squash

A few things in life need alternate routes. Dislike bearings or one-hour cleaning – like REAL easy routes. Genuine life hacks maybe. Hell, mother life overall needs one major, simple alternate route. I can't settle the majority of life's insane and tumultuous minutes, yet I can give you some executioner alternate ways to make this very scrumptious Whole30 Tuscan chicken spaghetti squash.

Preparing for bed – would anyone say anyone is with me when I state it's a task? Like, I'm depleted (by 8:15) and I simply need to have my jammies on, teeth brushed, cosmetics off (alright we should be genuine, I once in a while contact cosmetics nowadays), and creams/mixtures/moisturizers connected. In some cases the prospect of beginning the procedure to start my daily decompressing appears to be overwhelming. UGH where is the alternate route? Falling face first on to the pad without my p.m. ceremonies isn't a choice.

Or on the other hand shouldn't something be said about getting the children out the entryway? Ruler HELP ME. The entire thing takes like 60 minutes.

What is up with that? I ought to have the capacity to put little shoes on little feet, snatch the diaper pack, and simply go. In any case, NOPE. One needs a diaper change, different requirements a diaper change. Remember the bites. I have to get the sunscreen/sippy container/narcotics (joking). A procedure that needs an easy route.

Whole30 Tuscan Chicken Spaghetti Squash


Ingredients :

  • 1 medium spaghetti squash
  • 2 1/2 cups shredded chicken
  • 2/3 c sun dried-tomatoes packed in oil (drained)
  • 1/2 cup fresh basil, chopped
  • 3 eggs
  • 1 tablespoon full-fat coconut milk
  • 1/2 teaspoon salt
  • 2 scoops Vital Proteins Collagen Peptides (optional)

Instructions :

  1. Preheat oven to 375 degrees
  2. If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes
  3. If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly 1/2 deep. Spear small cut marks around the entire squash then microwave for 5 minutes
  4. Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles
  5. In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
  6. In a separate bowl, crack the eggs and add the coconut milk ,salt, and collagen (if desired). Whisk
  7. Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish
  8. Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later

Read more our recipe : SWEET POTATO BREAKFAST BOWL

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