Chicken Ranch Spaghetti Squash

Ingredients

8 oz Chicken Breast (boneless, skinless)

1 Red Bell Pepper (halved and seeds removed)

1 Spaghetti Squash (cut in half lengthwise, seeds removed)

2 tbsps Extra Virgin Olive Oil

1 cup Mayonnaise

1/2 cup Unsweetened Coconut Yogurt

2 tsps Apple Cider Vinegar

2 tsps Dried Chives

1/2 tsp Sea Salt

1/4 cup Organic Coconut Milk (full fat, from the can)

Directions

1. Preheat the oven to 375°F (177°C) and line your baking sheets with aluminium foil.

2. 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.

3. 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.

4. 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

5. 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!

Notes

• Leftovers: Refrigerate in an airtight container up to 3 days.

• Serving Size: One serving is equal to approximately 1/4 of stuffed spaghetti squash.

• 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.