Paleo Shredded Chicken & Spaghetti Squash with Winking Girl Enchilada Sauce


Paleo Shredded Chicken Spaghetti Squash Winking Girl Enchilada Sauce
  • 1 large spaghetti squash, cut in half lengthwise
  • 2 to 3 cups cooked chicken, shredded
  • 1 (4 oz.) can diced green chiles
  • 1 onion, thinly sliced
  • 2 Tablespoon of Bacon Fat or ghee or Olive oil
  • 1 package of Winking Girl Green Enchilada Sauce
  • 1 teaspoon chili powder, plus more for garnish, optional
  • ¼ cup fresh cilantro, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise.
  3. Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
  4. Place cut side down on lined baking sheet and bake for 35 minutes, or until fork tender.
  5. Once squash is done cooking. Use a fork to scrape up the insides of the squash. Transfer the threads to a large bowl.
  6. While the squash is baking, in a large skillet, add some bacon fat and the onions and cook until the onions are caramelized.
  7. Once the onions are cooked, add chicken, squash, green chiles, enchilada sauce, cilantro, and chile powder to the skillet.
  8. Mix well, adjust salt and pepper to taste and serve warm.


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