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GAPS Intro Chicken Spaghetti

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Author: Jaclyn


  • 2 qt chicken stock
  • 1 large spaghetti squash
  • 2 chicken breasts for best nutrition, slice the breasts off of a whole chicken or previously poached chicken
  • 1 pint cherry or grape tomatoes
  • 1 onion
  • 2 cups greens; spinach and/or collard greens are good choices
  • 1/4 cup lard
  • 2 cloves garlic
  • 1 tsp salt


  • Cook the spaghetti squash: on early intro, you can peel it with a heavy duty vegetable peeler like this, then boil in broth; otherwise,┬ácut in half and roast, cut sides down, at 375* for 45 min-hour.
  • If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did), place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken
  • Pour the remaining quart of stock in a large, deep skillet and add the chicken, tomatoes, greens, onion, lard, garlic and salt.
  • Cook until chicken and veggies are cooked through.
  • Scoop spaghetti squash on individual plates for serving, salting to taste.
  • Add a scoop of chicken and vegetables on top of spaghetti squash and serve.