Creamy Chicken Spaghetti Squash Boats - AIP PALEO

Name: Creamy Chicken Spaghetti Squash Boats - AIP PALEO
Cuisine: Italian, European, Mediterranean
Ingredients: 1 brown onion, diced; 2 tbsp EVOO; 2 small zucchini, diced; Zest of one lemon; Salt to taste; 300g shredded roast chicken; 6 cloves garlic, crushed; 1 Avocado; 1 cup chicken broth; Juice 1/2 lemon; Pinch salt; 1 tsp dried dill; 1 spaghetti squash cut in half and roasted; Fresh basil

5 steps

Updated at: Mon, 15 Jan 2024 01:13:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories647.7 kcal (32%)

Total Fat40.8 g (58%)

Carbs52.6 g (20%)

Sugars21.4 g (24%)

Protein26.2 g (52%)

Sodium1120.5 mg (56%)

Fiber14.1 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspevoo

300gchicken

6 clovesgarlic

Sauce

1avocado

1 cupchicken broth

0.5juice lemon

salt

1 tspdried dill

To serve

1spaghetti squash

cut in half and roasted

fresh basil

Instructions

Step 1

Slice the spaghetti squash in half lengthwise and rub the inside with olive oil and salt. Roast for 45-60 minutes at 200°C or until soft.

Step 2

In a large fry pan, sauté the onion and zucchini in the olive oil with salt and lemon zest until onion is translucent and zucchini has started to caramelise.

Step 3

Blend the sauce ingredients until smooth.

Step 4

Add the chicken, garlic and sauce into the pan with your zucchini and onion. Warm through.

Step 5

Once your squash is roasted. Fluff the innards with a fork and fill with your chicken mixture. Too with fresh basil.