Ingredients:
-Organic Chicken Breasts
-Vital Farms Organic Butter
-Organic lemons
-Paprika
-Low fodmap seasoning
-Organic Spaghetti Squash
-Grass-fed cheese (your preference)
-Himalayan Sea Salt

Directions:

-Preheat oven 400 degrees F.
-Pop the entire spaghetti squash into the oven (TIP: cut the squash AFTER it’s cooked – it’s juicier and easier to cut)
-Season chicken with Paprika, Himalayan Sea Salt, and Low fodmap seasoning
-Melt 3 TBSP of butter in large pan over medium heat
-Add chicken and squeeze the juice from 2 lemons into the pan (Keep the lemon halves in the pan, while chicken cooks)
-Sear both sides of chicken 2-3 minutes each side
-Transfer chicken and lemon buttered sauce to an oven-safe pan (keep the lemon halves on the chicken) and place into the oven.
-Roast for 30 minutes
-Once spaghetti squash is cooked (45 minutes), cut squash in half and throw away the seeds. Fork out the squash into a bowl and sprinkle cheese on top while squash is steamy hot.
-Mix in the cheese, so the spaghetti squash is “cheesy”
-Serve lemon buttered chicken on top of the squash and enjoy!