Preparation

• Preheat oven to 375 degrees.
• If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes.
• If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly ½ deep. Spear small cut marks around the entire squash then microwave for 5 minutes.
• Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles.
• In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil.
• In a separate bowl, crack the eggs and add the coconut milk, salt, and collagen (if desired). Whisk.
• Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish.
• Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later.