Whole30 Tuscan Chicken Spaghetti Squash

• 1 medium spaghetti squash
• 2 1/2 cups shredded chicken
• 2/3 c sun dried-tomatoes packed in oil (drained)
• 1/2 cup fresh basil, chopped
• 3 eggs
• 1 tablespoon full-fat coconut milk
• 2 scoops Vital Proteins Collagen Peptides

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 and collagen. 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

Buffalo Chicken Stuffed Spaghetti Squash

  1 ¼ lbs chicken breast, cooked and shredded
• 1 medium spaghetti squash, halved (about 3 lbs.)
• 2 ribs celery, thinly sliced
• 2 green onions, white and green parts thinly sliced
• ½ cup diced red bell pepper
• ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
• Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
• Optional: 1/4 cup crumbled blue cheese (omit for Whole30)
To roast the squash:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Slice both ends from squash and discard.
4. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
Buffalo Chicken Stuffed Spaghetti Squash                            
 5. Scoop seeds and stringy insides out using a large spoon.
6. Place squash cut-side down on the baking sheet.
7. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
8. While squash is roasting, cook the chicken.
To cook the chicken:
1. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
To assemble the stuffed squash:
1. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
2. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.