Chicken Ranch Spaghetti Squash
Makes 2 Servings
Macros: 282cal, Fat 20g, Carbs 14g, Fibre 2g, Protein 14g
113g Chicken Breast (boneless, skinless)
1/2 Red Bell Pepper (halved and seeds removed)
1/2 Spaghetti Squash (cut in half lengthwise, seeds removed)
1 Tbsp Extra Virgin Olive Oil
2 Tbsps Mayonnaise
1 Tbsp Unsweetened Coconut Yogurt
1/4 tsp Apple Cider Vinegar
1/4 tsp Dried Chives
1/16 tsp Sea Salt
1 1/2 Tbsps Canned Coconut Milk (full fat)
Preheat the oven to 375ºF (177ºC) and line baking sheets with aluminium foil.
Brush the chicken, bell pepper and the inside of the spaghetti squash with oil. Transfer to the baking sheets, placing the bell pepper and squash face down.
Roast the pepper for about 20 to 25 minutes or until slightly charred. Remove and set aside. Continue cooking the chicken and squash for an additional 10 minutes or until cooked through and tender.
Meanwhile, combine the mayonnaise, yogurt, apple cider vinegar, chives, salt and coconut milk in a jar. Cover with a lid and shake until well combined.
When cool enough to handle, use a fork to shred the squash into noodles. Chop the chicken and bell pepper, and transfer to the spaghetti squash bowl. Drizzle with the dressing and enjoy!
Leftovers: Refrigerate in an airtight container up to 3 days.
One serving equals approximately 1/4 of a stuffed spaghetti squash with 1 1/2 tablespoons of dressing.
No Bell Peppers: Use mushrooms, peas or broccoli instead.
No Coconut Yogurt: Use any alternative plain yogurt or sour cream.
Egg-Free: Use sour cream or yogurt instead of mayonnaise.