Chicken Ranch Spaghetti Squash

Makes 4 servings
30 minutes

 

Ingredients

8oz Chicken Breast (boneless, skinless)

1 Red Bell Pepper (halved and seeds removed)

1 Spaghetti Squash (cut in half lengthwise, seeds removed)

2 tbsp Extra Virgin Olive Oil

1 cup Mayonnaise

1/2 cup Unsweetened Coconut Yogurt

2 tsp Apple Cider Vinegar

2 tsp Dried Chives

1/2 tsp Sea Salt

1/4 cup Organic Coconut Milk (full fat, from the can)

 

Directions

1. Preheat the oven to 375F (177C) and line your baking sheets with aluminum foil.
2. Brush the chicken, bell pepper and the inside of the spaghetti squash with oil. Transfer to the baking sheets, placing the bell pepper and squash face down.
3. Roast the pepper for about 20 to 25 minutes or until slightly charred. Remove and set aside. Continue cooking the chicken and squash for an additional 10 minutes, or until cooked through and tender.
4. Meanwhile, combine the mayonnaise, yogurt, apple cider vinegar, chives, salt and coconut milk in a jar. Cover with a lid and shake until well combined.
5. When cool enough to handle, use a fork to shred the squash into noodles. Chop the chicken and bell pepper, and transfer to the spaghetti squash bowl. Drizzle with dressing and enjoy!

 

 

Notes

No Bell Peppers: Use mushrooms, peas or broccoli instead.

More Flavour: Use any alternative, plain yogurt or sour cream.

Egg-Free: Use sour cream or yogurt instead of mayonnaise.

Leftovers: Refrigerate in an airtight container up to 3 days.

 

 

 

If you’re ready for a culinary adventure, grab your fork and get ready to twirl these spaghetti squash strands into a whirlwind of deliciousness. Bon appétit!

 

 

Be well,

Lisa

 

 

 

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.