1 Whole organic Chicken, Washed and Cleaned
garlic powder, paprika, himalayan salt, pepper
3/4 cup of water
4 large zucchini squash put through squash spaghetti maker
2 tblsp coconut oil
1 tblsp ceylon cinnamon
himalayan salt to taste
-Preheat oven to 350.
-Put chicken into a roaster sprinkle with spices and add 3/4 cup of water to bottom of roaster. Cook on 350 uncovered until well done.
-Debone and shred chicken into small pieces.
-Mix with raw zucchini spaghetti, juices from chicken coconut oil, cinnamon and salt.
-Cover with parchment paper and foil
-Bake for approx 1/2 hour, Do not overcook. Test for the tenderness of the squash until it is al dente.
Hi joy
I cannot thank you enough for this recipe. Every week when I make chicken and spaghetti I think how can I make it with zucchini pasta!! My one question is do the zucchini noodles get mushy??
Just follow the recipe and mix the zucchini noodles in raw. Do not over bake and the noodles will stay firm.
thanks for writing in!!