|5 min||55 min||6|
|1 squash||Spaghetti squash (medium)|
|2 cup||Broccoli florets|
|2 cup||Cremini (Italian) mushroom (diced)|
|2 tbsp||Garlic (minced)|
|16 can(s) (15oz)||Coconut milk, sweetened|
|1/4 cup||Arrowroot flour|
|1 pinch||Sea Salt (to taste)|
|1 dash||Black pepper (to taste)|
|1 tsp||Turmeric, powder (optional)|
|1 tbsp||Nutritional yeast (to taste)|
|2 chicken breast (196 g)||Chicken breast, boneless, skinless, grilled (for shredded chicken)|
|6 tbsp||Extra virgin olive oil (for shredded chicken)|
|4 clove(s)||Garlic (minced, for shredded chicken)|
|1 tsp, ground||Thyme, dried (for shredded chicken)|
|1/2 tsp||Oregano, dried (for shredded chicken)|
|1 tsp||Sea Salt (for shredded chicken)|
|1/2 tsp||Black pepper (for shredded chicken)|
|1 1/2 tsp||Lemon peel (zest) (for shredded chicken)|
The night before, prepare the marinade for your chicken breast. Adding the shredded chicken breast to this dish is optional. To prepare, mix all ingredients except chicken together in a zip-lock bag. Add chicken breast and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator.
Preheat oven to 425 degrees Fahrenheit.
Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet lined with parchment paper. Place in the oven to bake for 30 minutes.
While the squash is cooking, grill the chicken breast. Once fully cooked, let cool and then place in a small food processor and briefly chop until shredded. Set aside.
Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees.
While the squash is cooking, prepare the creamy garlic sauce. Heat a pan over medium heat with mushrooms and a bit of water or bone broth. Cook until they begin to soften (about 2 minutes). Add in arrowroot flour and crushed garlic and stir with the mushrooms to mix well for another 2 minutes.
Next, add in coconut milk. Stirring constantly for 2 minutes. Be sure to mix well to dissolve all of the flour into the liquid to avoid clumps. The sauce will bubble and thicken. After about 4 minutes, turn the heat down to low and simmer.
Once the spaghetti squash is cool, scrape our the spaghetti squash "noodles" into a medium casserole dish. Add the shredded chicken, broccoli, and creamy garlic sauce. Mix together well.
Place back in the oven and bake for 15 minutes. Remove, serve and enjoy!