Tuscan Chicken Spaghetti Squash

Heck, mom life as an entire requirements one big, simple faster way. I can’t solve all of life’s insane and disorderly moments.

Paleo & Whole30. Only six ingredients for this Tuscan chicken spaghetti squash bake

Getting all set for bed– is anyone with me when I state it’s a chore? Like, I’m tired (by 8:15) and I simply wish to have my jammies on, teeth brushed, makeup off (ok let’s be real, I hardly ever touch makeup these days), and creams/potions/lotions applied. In some cases the thought of beginning the process to start my nightly decompressing seems daunting. UGH where is the faster way? Falling face first on to the pillow without my p.m. rituals isn’t a choice.

Or what about getting the kids out the door? LORD AID ME. The entire thing takes like an hour. What is up with that? I must be able to put little shoes on little feet, get the diaper bag, and simply go. NOPE. One requires a diaper modification, the other requires a diaper change. Do not forget the snacks. I require to get the sunscreen/sippy cup/sedatives (kidding). A process that needs a shortcut.

This Whole30 meal is incredible, easy, and only 6 ingredients. Makes great leftovers too!

Luckily this Whole30 Tuscan chicken spaghetti squash provides me a workable faster way that makes mommy life easier. Spaghetti squash can be a bear to make (just takes a lot time). But adding a couple of extra actions to prepare this in the microwave can cut this 60+ minute meal in half.

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AND including Important Proteins Collagen not just adds extra protein, but necessary amino acids– assisting in defense of healthy bones and joints. Plus collagen is revealed to enhance gut health and is an essential element for healthy hair, skin, and nails. Adding all that excellent things with just a couple of scoops? Significant shortcut win! Two faster ways in one meal? Think it to be true my good friend. This whole30 tuscan chicken spaghetti squash only has six easy components plus the addition of power-food collagen powder .

Adding collagen to this Whole30 compliant Tuscan chicken spaghetti squash adds essential amino acids and protein to an already super healthy dish!

My family devoured this. DE-VOU-RED. And we even had leftovers the next day which implied I had a bomb dot com lunch that took seconds to reheat. PS Microwaves are the very best faster ways ever.

For the standard technique of roasting spaghetti squash, cut the squash horizontally and scoop out all the seeds. For the faster way method (heck yeah), keep reading …

Score rating spaghetti squash horizontally, cutting about 1/2 inch through the skin (not all the way through).

Making spaghetti squash in the microwave

Place in the microwave for 5 minutes. Eliminate (usage oven mitts– it will be HOT), and follow ball game line to entirely cut the squash in half.

Easy steps to microwave spaghetti squash

Dig all the seeds, then position the squash face down in a microwave-safe meal and add 2 inches of water. Microwave once again for 5-7 minutes, up until the squash is soft enough to shred with a fork (it must look like spaghetti when shredded). You may need to do this in 2 batches, for each half of the squash.

Shred all the squash and location into a large blending bowl. Include the shredded chicken, drained pipes sun-dried tomatoes, and basil. In a separate bowl, combine three eggs, coconut cream, salt, and collagen. Essential Proteins Collagen Peptides are flavorless– so you won’t even taste all those remarkable advantages! Blend well and include to the spaghetti squash mix. Mix until integrated.

The base for Tuscan chicken spaghetti squash - including adding collagen!

Put the mix into an 8 x 8 baking meal and bake at 375 degrees for thirty minutes. Garnish with more fresh basil and enjoy this Tuscan chicken spaghetti squash supper!

Time Saver Idea

Make chicken thighs or breast in the crockpot the night prior to. Just include the chicken to the pot, pour in stock, and let prepare 4-6 hours. Shred with a fork and cool for later on. To conserve even more time, prepare the spaghetti squash beforehand, shred, and store in the refrigerator. Then combine all the ingredients as soon as you are prepared to bake. If making the whole meal the day in the past, this meal cools and reheats well.

Spaghetti squash made in the microwave, with only 6 ingredients. Tuscan chicken spaghetti squash bake

Active ingredients

  • 1 medium spaghetti squash.
  • 2 1/2 cup.s shredded chicken.
  • 2/3 c sun dried-tomatoes crammed in oil (drained pipes).
  • 1/2 cup.fresh basil, sliced.
  • 3 eggs.
  • 1 tablespoon.full-fat coconut milk.
  • 1/2 teaspoon.salt.
  • 2 scoops Crucial Proteins Collagen Peptides (optional).

Guidelines

  1. Preheat oven to 375 degrees.
  2. Cut the squash horizontally and scoop out the seeds if roasting spaghetti squash in the oven. Pour 2 inches of water in a baking dish, then put 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 little cut marks around the entire squash then microwave for 5 minutes.
  4. Using oven mitts, eliminate the squash from the microwave and surface cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking meal with 2 inches of water and microwave for another 5-7 minutes (you might need to do each side separately to fit into the microwave). Shred the softened squash with a fork to develop spaghetti-looking noodles.
  5. In a big bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil.
  6. In a separate bowl, crack the eggs and include the coconut milk, salt, and collagen (if preferred). Whisk.
  7. Pour the egg mixture into the spaghetti squash and blend well. Then pour the whole mixture into a greased 8 x 8 baking dish.
  8. Bake for thirty minutes. Serve instantly or let cool and refrigerate to reheat later on.

Notes

You can also make the spaghetti squash in the Instantaneous Pot however cutting the squash in half, discarding the seeds, adding 1 cup of water to the bottom of the pot and cooking on high pressure for 11 minutes, followed by a quick release of pressure.

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