- 1 spaghetti squash
- 3 cups cooked chicken-diced (I prefer chicken thighs for better flavor and cheaper price!)
- 2 tablespoon grape seed, coconut or avocado oil
- 2 garlic cloves, minced
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 3 tablespoon brown rice flour
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Himalayan sea salt
- ½ teaspoon paprika
- Pinch of Cayenne pepper
- 2 tablespoon chopped parsley (dried is ok)
- 1 cup chicken broth
- ½ cup rice milk
- 2 teaspoons lemon juice
Preheat oven to 475 degrees. Cut spaghetti squash in half and clean out the seeds. Place both halves face down in a cake pan with 1 inch of water. Cover and bake for 45 minutes.
While the squash is baking, heat your oil of choice in a heavy pot over medium heat. Add garlic, onion, celery and carrots and cook, stirring occasionally for 5 minutes or until veggies are slightly softened. While the veggies are cooking, mix the brown rice flour and spices together in a small bowl. Combine the broth and milk together in a small bowl. Add the flour mixture to the veggies and cook while stirring for about 2 minutes. Add the broth milk mixture to the veggies a little at a time, mixing vigorously. Simmer for 5 minutes or until thickened. Add the chicken and lemon juice and heat through.
Allow squash to cool slightly. Scrape squash out into a large bowl taking care not to burn yourself as they will be very hot. Serve creamy chicken over squash and garnish with fresh parsley!