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Chicken & Spaghetti Squash With Roasted Red Pepper Avocado Sauce (gluten-free, Low-carb)

Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise; remove inner seeds and stringy pulp. Spray insides lightly with cooking spray. Place cut-sides-down onto a foil-lined baking sheet, and bake until squash is tender and easily pierced with a fork, about 30 to 40 minutes. Remove from oven to let cool. Once squash is cooled, lightly scrape flesh with a fork to remove all of the s. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:35

Main Ingredients

1 very small spaghetti squash (about 2 pounds)

6 oz jarred roasted red peppers, drained (i use mezzetta)

1/4 medium-sized ripe avocado

1/4 cup unsweetened almond or cashew milk

1/2 tbsp lemon juice

1 clove garlic

1/4 tsp crushed red pepper

1/4 tsp salt

3/4 pound chicken breast, sliced into strips

salt and pepper to season chicken

cooking spray

Preparation

1Preheat oven to 400 degrees F.

2Cut spaghetti squash in half lengthwise; remove inner seeds and stringy pulp. Spray insides lightly with cooking spray. Place cut-sides-down onto a foil-lined baking sheet, and bake until squash is tender and easily pierced with a fork, about 30 to 40 minutes. Remove from oven to let cool. Once squash is cooled, lightly scrape flesh with a fork to remove all of the spaghetti-like strands from the skins.

3Meanwhile, combine roasted red peppers, avocado, milk, lemon juice, garlic, crushed red pepper, and salt in a blender, and puree until smooth.

4Season chicken strips with salt and pepper. Heat a lightly-greased skillet over medium-high heat, and add chicken strips. Cook until cooked through and no longer pink in the center, about 4 to 5 minutes per side. Add sauce to skillet, stir to coat chicken, and reduce heat to medium. Cook for 5 minutes, stirring occasionally. Remove from heat and serve atop spaghetti squash!

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