Paleo Thai Basil Chicken with Spaghetti Squash

Ingredients

• 1 medium Spaghetti squash
• about 680 g Ground chicken
• 2 tbsp Coconut oil
• 4 cloves Garlic
• 2 small Thai chili peppers
• 4 tbsp Coconut aminos
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 cup Fresh basil leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Carefully cut the 1 medium Spaghetti squash in half lengthwise and scoop out all the seeds. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
2. 2Bake the spaghetti squash for 40-50 minutes. It is ready when the squash is tender and you can easily pierce it with a fork.
3. 3While the squash is baking, place a large skillet or wok over medium-high heat. Add the 2 tablespoons of Coconut oil. Once the oil is hot, add the 4 cloves of minced Garlic and the 2 small Thai chili peppers. Cook, stirring constantly, until they smell fragrant, which should take about 30 seconds.
4. 4Add the about 680 g of Ground chicken to the skillet. Cook, breaking it up with your spoon, until it is browned and cooked through. This will take about 5-7 minutes. The chicken is done when it is no longer pink inside.
5. 5Stir in the 4 tablespoons of Coconut aminos, 2 tablespoons of Fish sauce, and 1 tablespoon of Lime juice. Bring this mixture to a gentle simmer and cook for 1 minute, stirring occasionally.
6. 6Once the spaghetti squash is baked and tender, use a fork to gently shred the squash strands directly in the skin. Divide the spaghetti squash strands among your serving plates.
7. 7Spoon the Thai basil chicken mixture over the spaghetti squash strands on each plate. Garnish with the 1 cup of Fresh basil leaves.

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