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Gluten FreeDairy Free

Prep Time: 30 minutes | Total Time: 110 minutes
Servings: 5 | Calories: 421 | Sugar: 5g | Fat: 27g | Carbs: 14g | Fiber: 4g | Protein: 27g

INGREDIENTS

  • 1 medium spaghetti squash
  • 1 Tbsp. olive oil, divided
  • 1 onion, chopped
  • 2 Tbsp. minced garlic
  • 4 cups broccoli florets
  • 1 lb. chicken breasts, cubed
  • 2 cups mushrooms, diced
  • 2 cups cauliflower, cooked
  • 16-oz. can coconut cream
  • 1 cup chicken stock
  • 1 tsp. nutmeg
  • 1 tsp. salt, divided
  • 1 tsp. pepper, divided

METHOD

  1. Preheat oven to 350 degrees. Cut squash lengthwise, scoop out seeds and bake uncovered for 60 minutes or until tender.
  2. Cool, then rake fork across squash halves and place in medium bowl.
  3. Meanwhile, heat 1/2 tablespoon olive oil over medium heat and add chopped onion and garlic.
  4. Once browned, combine with cauliflower, stock and coconut cream in blender. Blend until smooth consistency is reached. Add in nutmeg and 1/2 tsp. salt and 1/2 tsp. pepper and set aside.
  5. Heat remaining 1/2 tablespoon olive oil in skillet and add chicken, broccoli and mushrooms and season with remaining salt and pepper.
  6. Spray a 9×13 pan with cooking spray.
  7. Combine squash and cauliflower sauce ingredients in a medium bowl. Gently toss in chicken mixture and pour into pan.
  8. Bake uncovered for 20 minutes or until browned.
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