Chicken Basil Spaghetti Squash ups your nutrient game by replacing pasta with a veg. Best of all, it cooks on one tray!
Little by little, squashes are making their appearance in stores, teasing me into thinking that fall is coming. Ha! I live in the south. Fall won’t be here for a while yet. Nevertheless, I shall make use of these nutrient dense foods.
The thing about squash, though, is that it can be bland. I don’t like bland. Give me alllllll the flavor! One of my favorite ways to pump up a bland dish is with something briny – in this case, Kalamata olives and capers. For AIP elimination phase, choose brands that do not contain citric acid and “distilled” or “white” vinegar. (White wine vinegar is ok.) Those ingredients come from corn or grains.
Tips for this recipe
- If you’ve never roasted a spaghetti squash before, and you’d like a visual, you can watch a little video tutorial I did here.
- For sheet pan recipes like this one, a roasting pan will work better than a cookie sheet, which can warp at high heat. I use a half sheet roasting pan and a silicone liner.
- Don’t be afraid of salting this recipe…
- Spaghetti squash is also a good pasta substitute for my No-nightshade Amatriciana Sauce. Try it!
Enjoy this recipe, and as always, I’m wishing you great love and deep healing!
P.S. Have you ordered your copy of my cookbook The Autoimmune Protocol Baking Book? Let’s bake some stuff together! Check it out here!
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