Whole30 Tuscan Chicken Spaghetti Squash
September 11, 2019
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This whole30 tuscan chicken alimentary paste squash solely has six straightforward ingredients and the addition of power-food albuminoid powder.

For the normal methodology of cooking alimentary paste squash, cut the squash horizontally and scoop out all the seeds. Place face down during a cooking dish with a pair of inches of water and bake at 375 degrees for 35-45 minutes. For the cutoff methodology (heck yeah), keep readin.
Score the alimentary paste squash horizontally, cutting regarding 1/2 in. through the skin (not all the approach through). Then poke the squash everywhere, making tiny cuts with the knife.

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