Tuscan Chicken Spaghetti Squash

We just came off another Whole30 and I wanted to share a recipe I found during this previous round. Tuscan Chicken Spaghetti Squash. I don’t know about you, but I like all those words!

This dish does take a little more effort as it has multiple stages. First, you’ll need to cook your spaghetti squash. You can do this in the microwave for roughly 8-10 minutes, or if you have time, cut it in half and bake it for 45 minuets. I opted for the faster route as we were hungry! You’ll want to cook the chicken during this time, too.

After you cook the chicken spaghetti squash, you’ll assemble the rest of the ingredients, bake, and then sit down to an amazing meal with plenty of leftovers.

A few findings/tips:  The original recipe called for 1 Tbs of coconut milk, but I’d actually recommend at least 1/2 cup so it doesn’t turn out dry. You could also throw in another egg for more protein. I also threw in more Italian spices. We doubled the recipe, so I was a little more generous with my measurements. Especially the garlic. 🙂 Mmmm garlic.

Anyway, give this a try. You won’t be disappointed! And as always, let me know what you’ve been making lately.

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Tuscan Chicken Spaghetti Squash

Print Recipe

Flavorful, healthy, filling dish that reheats really well as leftovers.

• CourseMain Dish
• CuisineItalian

Servings	Prep Time
4 people	30-45 minutes

Cook Time

35 minutes

Servings Prep Time 4 people 30-45 minutes

Cook Time 35 minutes

Tuscan Chicken Spaghetti Squash Print Recipe Flavorful, healthy, filling dish that reheats really well as leftovers. CourseMain Dish CuisineItalian Servings Prep Time 4 people 30-45 minutes Cook Time 35 minutes Servings Prep Time 4 people 30-45 minutes Cook Time 35 minutes

Ingredients

• 1 spaghetti squash cooked and shredded
• 2.5 cups shredded chicken
• 2/3 cup sun-dried tomatoes packed in oil drained
• 1/2 cup fresh basil chopped
• 3 eggs
• 1/2 cup full-fat coconut milk
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp italian seasoning

Servings: people

Instructions

1. Cook your spaghetti squash and chicken, then preheat the oven to 375 degrees. Be sure you shred the squash with a fork to create spaghetti-looking noodles
2. In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil.
3. In a separate bowl, whisk the eggs, coconut milk, garlic, and spices together. Pour the egg mixture into the spaghetti squash and mix well.
4. Pour the entire mixture into a greased 8x8 baking dish and bake for 35 minutes. Serve immediately and enjoy!

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