Post by Loupy on Oct 4, 2018 21:09:02 GMT -7
Tuscan Chicken Spaghetti Squash (Whole30)
From: Chrissa @ physicalkitchness.com/whole30-tuscan-chicken-spaghetti-squash/
Tuscan chicken spaghetti squash gives me a doable shortcut that makes mom life easier. Spaghetti squash can be a bear to make (just takes so much time). But adding a few extra steps to cook this in the microwave can cut this 60+ minute meal in half.
Serves: 6-8
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
2 scoops Vital Proteins Collagen Peptides
Instructions
Preheat oven to 375 degrees.
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.
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
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.
In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
In a separate bowl, crack the eggs and add the coconut milk and collagen.
Whisk!
Pour the egg mixture into the spaghetti squash and mix well.
Then pour the entire mixture into a greased 8×8 baking dish
Bake for 30 minutes.
Serve immediately or let cool and refrigerate to reheat later.
Time Saver Tip
Make chicken thighs or breast in the crockpot the night before. Simply add the chicken to the pot, pour in stock, and let cook 4-6 hours. Shred with a fork and refrigerate for later. To save even more time, cook the spaghetti squash beforehand, shred, and store in the refrigerator. Then combine all the ingredients once you are ready to bake. This meal refrigerates and reheats well if making the entire dish the day before.
From: Chrissa @ physicalkitchness.com/whole30-tuscan-chicken-spaghetti-squash/
Tuscan chicken spaghetti squash gives me a doable shortcut that makes mom life easier. Spaghetti squash can be a bear to make (just takes so much time). But adding a few extra steps to cook this in the microwave can cut this 60+ minute meal in half.
Serves: 6-8
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
2 scoops Vital Proteins Collagen Peptides
Instructions
Preheat oven to 375 degrees.
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.
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
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.
In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
In a separate bowl, crack the eggs and add the coconut milk and collagen.
Whisk!
Pour the egg mixture into the spaghetti squash and mix well.
Then pour the entire mixture into a greased 8×8 baking dish
Bake for 30 minutes.
Serve immediately or let cool and refrigerate to reheat later.
Time Saver Tip
Make chicken thighs or breast in the crockpot the night before. Simply add the chicken to the pot, pour in stock, and let cook 4-6 hours. Shred with a fork and refrigerate for later. To save even more time, cook the spaghetti squash beforehand, shred, and store in the refrigerator. Then combine all the ingredients once you are ready to bake. This meal refrigerates and reheats well if making the entire dish the day before.
