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Ingredients
- 8 cups cook Squash, Spaghetti
- 4 cups cook and shred Chicken, Boneless Breasts
- 1 cup Cayenne Pepper Sauce
- 1/2 cups Whole 30 Ranch Dressing
- 1/2 cups dice Green Onion (Scallion)
- 4 individual Egg
- 2 cups cook Kale
- 1/2 cups Almond Flour
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Maria Makes for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine cooked spaghetti squash strands, chicken, cayenne pepper sauce, ranch dressing and green onions and stir to combine.
- In a separate bowl, whisk eggs and add in to squash mixture.
- Stir in cooked kale and almond flour and stir to combine.
- Divide into indicated number of pans, cover and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 375 degrees for 30-45 minutes until heated through.