1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 spaghetti squash
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup parmesan cheese (shredded)
1 pound boneless chicken breasts (cut into small pieces)
3 tablespoons almond milk
1 large onion (sliced)
2 tablespoons grass-fed butter
2 garlic cloves (minced)
Preheat oven to 400°F.
Slice spaghetti squash in half and scrape out seeds.
Add water to the bottom of a pan and place each spaghetti squash half face down on a lined baking sheet and roast for 30 minutes or until soft enough to slice into by a fork.
In a skillet, heat 1 tablespoon of grass-fed butter with sliced onions. Cook on medium-low heat until onions begin to caramelize and brown, but not burn.
In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
Add chicken into the skillet and let cook for 6 minutes while flipping periodically to cook evenly until no pink remains.
Add and mix in mayo, almond milk, and spices.
Add and toss in caramelized onions and spaghetti squash.
Add the parmesan cheese and adjust spices as desired.
Add fresh parsley on top.
You can either serve warm or pack it up for the week. Split the recipe evenly into 4 servings or meals in order to come close to the given macros.