Creamy Chicken Spaghetti Squash
By á-50835
Ingredients
- 2 delicata squash, halved and seeded; (spaghetti squash)
- 4 boneless skinless chicken breasts, cut into cubes;
- 6 0z. button mushrooms, sliced;
- 1 medium onion, finely diced;
- 1 large carrot, finely diced;
- 2 celery stalks, finely diced;
- 2 tbsp. Paleo cooking fat, melted;
- 2 garlic cloves, minced;
- 1 can (14 oz.) full-fat coconut milk;
- 1/4 cup fresh parsley, chopped;
- 1 tbsp. tapioca starch: (optional)
- Sea salt and freshly ground black pepper to taste;
Details
Preparation
Step 1
Preparation
1. Preheat your oven to 400 F.
2. Brush the squash with olive oil and season to taste with salt and pepper.
3. Place the squash face down on a baking sheet and roast until soft, about 30 minutes.
4. In a large saucepan placed over a medium heat, sauté the onion, garlic, carrot, and celery in 1 tbsp. of the cooking fat until softened.
5. Add the chicken and cook until done (about 8 minutes).
6. Add mushroom and cook for another minute or two.
7. Add the coconut milk, the parsley and salt and pepper to taste. Give everything a good stir; at this point, if the sauce is not thick enough for your taste you can add some tapioca starch.
8. Once the squash is ready, let it cool a few minutes, until it’s just cool enough to handle. Then use a fork to scrape out the flesh and set it aside.
9. Add a generous amount of squash flesh in each bowl. Top with a good portion of the creamy chicken sauce and serve.
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