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Creamy Coconut Spaghetti Squash

Servings: 4

Ingredients

  • 1 large spaghetti squash
  • 2 Tbsps unrefined organic coconut oil avocado oil, or ghee, divided
  • 1 large sweet onion, finely diced
  • 3 fresh garlic cloves pressed or minced
  • 1 1/2 cups canned unsweetened coconut milk
  • 1 Tbsp Arrowroot powder gluten free flour, or cornstarch
  • 1 cup unsweetened coconut yogurt or plain Greek yogurt
  • 4 cups of lightly packed baby spinach chopped
  • 1 tsp red pepper flakes
  • sea salt and black pepper to taste
  • 16 ozs cooked chicken breast shredded or diced

Instructions

  • Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
  • Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
  • Brush or spritz both insides lightly with 1 Tablespoon oil/butter and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
  • Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles.
  • Chop or shred your cooked chicken.
  • Meanwhile, in a large saucepan, heat your remaining coconut oil/ghee over medium-low heat. Sauté the finely diced onion until golden. Then add in minced garlic and stir until fragrant.
  • Sprinkle in the Arrowroot/flour then stir to incorporate.
  • Add your coconut milk (or milk of choice) and continue to stir constantly until slightly thickened (5 to 6 minutes).
  • Stir the spinach until wilted. Remove from the heat, then add in the yogurt and stir well to combine to get a rich and creamy sauce.
  • In a large bowl (or in your saucepan if there's room), toss the spaghetti squash noodles with your creamy sauce. Add the cooked chicken and stir to combine.
  • Sprinkle with red pepper flakes, and season with sea salt and pepper to your taste.
  • Enjoy while hot.