“Tossa the pasta and adda the squasha!”

Thatsa what we are saying in our worst Italian accents! Mama Leoni would be turning over in her grave. But, you – our ageless woman – will be trimmer and healthier when you find more ways to remove the unnecessary carbos from your diet. The benefits are many – to include losing the muffin top so many women inherit pre-menopause and increasing your energy.

Cutting carbs doesn’t have to leave you missing all your favorite foods. There are many tasty ways to get amazing flavors and textures in your recipes without them. And, that’s why Robyn and I love sharing new ideas with you every week on our AGELESS WOMAN COOKING SHOW!

Creamy Chicken Spaghetti Squash Recipe


  • 1 Large Spaghetti Squash
  • 2 Tbsp. Ghee or Coconut Oil
  • 4 Garlic Cloves (minced)
  • 2 Large Shallots (thinly sliced)
  • 4 Tbsp. Sun-Dried Tomatoes (in olive oil)
  • 1 Pound chicken breast, (boneless, skinless and diced small)*
  • 1/2 cup chopped Mushrooms (optional)
  • 1 tsp. Sea salt
  • 1/2 tsp. Red Pepper Flakes  (optional)
  • 1 tsp. Dried Basil
  • 1/2 Cup Canned Coconut Milk
  • 1/2 -1 Cup Chicken Bone Broth or Veggie Broth
  • ½ – 1 Tsp. Sea Salt
  • 4 Tablespoons Toasted Pine Nuts
  • Salt & Pepper to taste pepper
  • (Optional ) Grated Peccorino Romano or Parmesan Cheese

*Time Saving Tip:  If you are short on time, use pulled chicken from a roast chicken that you made earlier in the week.


Preheat oven to 400˚F

Cut spaghetti squash in half, lengthwise, discard Seeds.  and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash. (Or, in microwave safe dish place face down and cook in microwave for 12 minutes.)

Place a large sauté pan over medium – low heat. Add 2 tablespoons of coconut oil or ghee (or a combo of the two) to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant. Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.

Once browned (or if using pulled roast chicken, just brown until warmed through), add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth (use 1/2 cup of broth now) and add about 1 teaspoon salt. Mix well.

Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. If too thick add more chicken broth to thin out a bit. Taste to see if you would like to add more salt. Salt and pepper to taste. Toss in Pine Nuts.

Serves:4    Approx. 377 Calories, 21g Carb, 27g Protein,  20g fat per serving