Whole30 Tuscan Chicken Spaghetti Squash

This whole30 tuscan chicken alimentary paste squash solely has six straightforward ingredients and the addition of power-food albuminoid powder.

Whole30 Tuscan Chicken Spaghetti Squash

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.

Whole30 Tuscan Chicken Spaghetti Squash


  • 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


  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

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