I gave up dairy a while ago for my health (except occasionally some butter) and it has been really hard! It feels like it’s been forever since I’ve had a good creamy recipe. This one really satisfies that craving. I was worried it might be a little bland, but I think it was just the colors psyching me out. It was actually really flavorful! This recipe may take a bit of planning if you don’t have all the ingredients on hand, so make sure you have enough time. It’s a great recipe to make early on and cook later too.
If you don’t already have Homemade Chicken Broth to use, now is a great time to make it. I would recommend using 2 packages of chicken drumsticks and then you can use the meat from that for the chicken in this recipe.
- 1 large spaghetti squash
- 1 lb of shredded chicken
- 1 head of cauliflower
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- fat from can of coconut milk
- 1 cup of Homemade Chicken Broth
- 2 tablespoons of coconut flour
Cook spaghetti squash per instructions found here.
Set oven to 400˚.
Cut the cauliflower into bite-size pieces and boil for 11 minutes. Set aside.
Put the coconut fat (its the solid white part in the can at the top), salt, nutmeg, and pepper into a pot and bring to a boil.
Reduce to medium-high heat and let boil for 8-9 minutes, stirring occasionally.
Add the chicken stock and bring to a boil again, then reduce heat and let boil for 15 minutes.
Add in the coconut flour and whisk together for about a minute.
Add cauliflower, spaghetti squash, and chicken into a casserole dish.
Pour the mixture into the dish and stir to coat well.
Put the dish in the oven for 15 minutes, then broil for 5.
Elimination Diet safe: No.