Chicken Spaghetti Squash

9 35 1941
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 1
Chicken Spaghetti Squash
Health Highlights
Easy and delicious!


4 cup Chicken broth (stock)
1 squash Spaghetti squash
2 chicken breast Chicken breast, roasted
2 cup Grape tomatoes (omit for AIP version)
1 medium White onion
2 cup Spinach
1/4 cup Lard
2 clove(s) Garlic
1 tsp Sea salt, fine


  1. Cook the spaghetti squash: on early intro, you can peel it with a heavy duty vegetable peeler like this, then boil in broth; otherwise, cut in half and roast, cut sides down, at 375* for 45 min-hour.
  2. If you're using pre-cooked spaghetti squash from the refrigerator or freezer, place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken
  3. Pour the remaining stock in a large, deep skillet and add the chicken, tomatoes, greens, onion, lard, garlic and salt.
  4. Cook until chicken and veggies are cooked through.
  5. Scoop spaghetti squash on individual plates for serving, salting to taste.
  6. Add a scoop of chicken and vegetables on top of spaghetti squash and serve.


To make AIP friendly omit: Grape Tomatoes 


Spaghetti Squash

is high in fibre, which is important for healthy digestion and antioxidants important for a healthy immune system!

Nutrition Facts

Per Portion

Calories 1941
Calories from fat 744
Calories from saturated fat 249
Total Fat 83 g
Saturated Fat 27.7 g
Trans Fat 0.7 g
Polyunsaturated Fat 14.5 g
Monounsaturated Fat 31 g
Cholesterol 351 mg
Sodium 2736 mg
Potassium 5112 mg
Total Carbohydrate 167 g
Dietary Fiber 29.9 g
Sugars 17.1 g
Protein 147 g

Dietary servings

Per Portion

Meat 4.7
Vegetables 41.9

Energy sources