I’m always trying to find new ways to change up favorites. This time it was spaghetti squash. I roasted two spaghetti squash, seasoned with avocado oil, salt and pepper, on 350 for about 90 minutes and let them cool. While the spaghetti squash cools, I then cut up two pasture raised chicken breasts, season with sea salt and pepper, garlic and onion powder, and cooked the chicken in some ghee mixed with avocado oil.

Once the chicken was almost done, maybe 4 minutes on each side, I added in some broccoli and cooked for a few more minutes. When the broccoli was about done, I added in some cherry tomatoes. Meanwhile, I like to use two forks to pull out the spaghetti squash. Mix everything together with some @primalkitchenfoods no dairy alfredo sauce. To make it more special and pretty for presentation, I put the squash mixture back into the squash skins, top with some raw goat cheddar and bake a few more minutes until golden brown.

Enjoy!!!