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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 400 F
Step 2
For the spaghetti squash, slice it in half lengthwise and deseed. Place the squash face down on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the squash shell is soft to the touch. Once done, scoop out the inside strands with a fork and discard the shell.
Step 3
While the spaghetti squash is cooking, melt 1 tbsp of coconut oil in a pan over medium heat. Add the diced chicken, coconut aminos, and sea salt. Cook until crispy and internal temperature reaches 165-170 F and set the chicken aside.
Step 4
Add more oil to the pan along with the diced onions. Saute until translucent.
Step 5
Next add the carrots and celery and cook for 5-8 minutes or until soft. Stir in the cabbage until soft for about 1-2 minutes
Step 6
Finally, stir in the spaghetti squash, cooked chicken, sea salt, pepper, ginger, and the coconut aminos and satue for about a minute to combine the flavors
Step 7
Serve topped with green onion and enjoy!