4 Tbls butter, ghee, coconut oil divided
2 cloves garlic, minced
1 medium carrot, diced
1/2 medium onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 teas garlic powder
1 teas salt
1/4 teas blk pepper
1 cup Franks Red Hot Sauce
1/4 mayo
3 large eggs, whisked
chopped scallions and sliced avocado for garnish (optional)
Blue cheese, crumbled
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
No comments:
Post a Comment