Ingredients

The following ingredients have 4 Servings
  • 2 Medium Spaghetti Squashes, (halved with the seeds scraped out (about 2 1/2 lbs each))
  • 2 tsp Olive oil
  • Salt
  • 1 Lb Raw Chicken breast, (cut into chunks )
  • 1/2 tsp Sea salt
  • 1/2 Cup Gluten/Dairy Free Crackers, (Crushed (I used Lance Gluten Free Original))
  • Fresh parsley, (minced (for garnish))
  • 1 Tbsp Olive oil
  • 1 Cup Onion, (diced *)
  • 1/2 Cup Celery, (thinly sliced)
  • 1 Cup + 1 Tbsp Full fat coconut milk, (divided )
  • 1 Cup + 1 Tbsp Unsweetened almond milk, (divided)
  • 1 tsp Sea salt
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Ground parsley
  • 1/4 tsp Pepper
  • 2 Tbsp Tapioca starch

Instruction

  • Pre heat your oven to 400 degrees and line a large baking sheet with tinfoil or parchment paper.
  • Rub the oil on the insides of the squashes and sprinkle with salt. Roast, cut-side down, until fork tender, about 40 minutes to 1 hour. Set aside to cool.
  • Once cool, bring a medium pot of salted water to a boil. Once boiling, add in the chicken and cook until no longer pink inside, about 12-16 minutes. Set aside to cool.
  • In a large frying pan with high sides, heat up the olive oil on medium/high heat. Add in the onion and celery and cook, stirring frequently, until they begin to soften, about 3-4 minutes.
  • Add in 1 cup of each milk (reserving the rest for later) along with salt, garlic/onion powder, parsley and pepper.  Stir until well mixed and bring to a boil. While you wait for it to boil, whisk the tapioca starch and the remaining 1 Tbsp of each milk together in a small bowl until smooth and lump-free.
  • One boiling, pour the tapioca starch mixture in (while constantly whisking so it doesn't clump up!) and boil for 3-4 minutes, whisking CONSTANTLY, until it really begins to thicken.
  • Reduce the heat to medium and simmer, whisking frequently, until very thick - just a little thinner than condensed soup - about 10-12 minutes.