1 medium spaghetti squash
2½ cups shredded chicken
⅔ c sun dried-tomatoes packed in oil (drained)
½ cup fresh basil, chopped
1 tablespoon full-fat coconut milk
Preheat oven to 375 degrees
If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes.
If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly ½ deep. Spear small cut marks around the entire squash then microwave for 5 minutes.
Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles.
In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil.
In a separate bowl, crack the eggs and add the coconut milk. Whisk.
Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish.
Bake for 30 minutes. Serve immediately.