Preheat Oven to 415 degrees
Place Spaghetti squash open side down on a baking sheet. Bake for 20-25 minutes or until skin of squash is slightly soft and the threads of the squash easily come out with a fork.
While spaghetti squash is cooking, place a large pan over medium heat. Once pan is very hot, add coconut oil and chicken to brown with a bit of salt and pepper. Once chicken has browned and no longer pink, remove from pan and place in a bowl.
In that same pan, still over medium heat, add garlic, onion, carrot, celery to the pan to cook. Sprinkle with a bit more salt. Once onion has become translucent, remove from heat.
Now make the quick mayo. Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly pull the immersion blender up the container to make sure mixture mixes completely.
Now finish the dish by adding the spaghetti squash threads to the pan, along with the chicken, mayo, and hot sauce to the pan. Mix together and sprinkle with a bit more salt and pepper. Garnish with green onions and red pepper flakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2087g)|
|Recipe Makes: Servings|
|Calories from Fat: 366 (30%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 263.1mg||81 %|
|Sodium 3740.4mg||129 %|
|Potassium 3105.2mg||82 %|
|Total Carbohydrate 105.9g||31 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 102.4g|
|Protein 115.9g||166 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1212
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