Chicken Basil Spaghetti Squash

Chicken Basil Spaghetti Squash ups your nutrient game by replacing pasta with a veg. Best of all, it cooks on one tray!

Chicken Basil Spaghetti Squash
Who needs pasta, gluten free or otherwise?

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.

Chicken Basil Spaghetti Squash

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.

Enjoy this recipe, and as always, I’m wishing you great love and deep healing!

๐Ÿ’—,

Wendi

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!

Chicken Basil Spaghetti Squash

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Chicken Basil Spaghetti Squash ups your nutrient game by replacing pasta with a veg. Cooks on one tray!

Ingredients

  • 3-lb. spaghetti squash

  • 3 TBSP extra virgin olive oil

  • 2 boneless, skinless chicken breasts, 1/2 lb. each

  • 1 tsp arrowroot starch

  • 1/2 tsp dried oregano

  • 1/2 tsp + 1/2 tsp sea salt + more for sprinkling

  • 1/4 tsp garlic powder

  • 1 cup baby arugula

  • 1/4 cup chopped basil + plus more for garnish

  • 1/4 cup halved, pitted Kalamata olives

  • 1 TBSP capers

Directions

  • Preheat oven to 400ยบ F. Cut ends off the squash. Cut it in half lengthwise, and scoop out seeds. Brush halves with olive oil wherever the flesh is showing. Sprinkle with salt. Place face down on a roasting tray lined with parchment paper or a silicone liner.
  • Place chicken breasts on the same tray. Brush with remaining oil. (You might not need all of it.) In a small bowl, combine arrowroot, oregano, 1/2 teaspoon salt and garlic powder. Sprinkle this mixture evenly over the chicken, and pat it in with your fingers. Place tray in the oven, and bake for 25 minutes.
  • Holding squash with one hand covered with a silicone oven mitt (Careful! It’s hot!), scrape out the spaghetti-like strands with a fork into a large bowl. Transfer chicken to a cutting board. Cut into bite-sized pieces. Add chicken to the bowl, along with 1/2 teaspoon salt and remaining ingredients. Stir it all together. Taste for salt and adjust if needed. (NOTE: Squash can be a bit bland, and benefits from a decent amount of salt.) Serve with tongs. Garnish with basil.

Notes

  • Using a rocking motion to cut the squash will work better than a slicing motion.
  • *For AIP, source olives that say “red wine vinegar,” not just “vinegar” or “distilled vinegar.” White vinegars can made with corn or grains. White wine vinegar, however, is ok.
  • 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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