Chicken Spaghetti Squash with Pumpkin Alfredo



  • 1 medium sized organic spaghetti squash
  • 1 Tbsp organic avocado oil
  • 1 lb organic chicken breast tenders
  • 1 organic purple onion
  • 1 can organic pumpkin
  • 1 can organic full fat coconut milk1 tsp pink Himalayan salt
  • 1 tsp organic basil
  • 1 tsp organic thyme
  • 1tsp organic oregano
  • 1/2 tsp organic garlic powder
  • 1/3 cup organic fresh chopped parsley


Spaghetti Squash:

Preheat oven to 375 degrees. Cut ends off of the spaghetti squash, split in half, and remove the seeds. Place the two halves in a large glass baking dish. Drizzle with avocado oil and sprinkle with pink Himalayan sea salt. Bake for about an hour or until squishy.



Sauté 1 package of organic chicken breast tenders in a separate pan on medium. Once cooked, cut up into 1/2” pieces and set aside


Pumpkin Alfredo:

In a medium pan, sauté one red onion, chopped into 1/2” strips with avocado oil or ghee.

In a separate large pan, add the pumpkin, coconut milk, Himalayan salt, basil, thyme, oregano, garlic powder and fresh chopped parsley.  Heat over medium and stir until combined.  Add the chick and sauteed onions from above.

Sauté all on low for 20 min.

Serve over the baked spaghetti squash and sprinkle with freshly grated goat cheese for a dish packed full of nutrients and flavor!