Stab your spaghetti squash multiple times all around with a sturdy small knife (the skin can be tough so be careful) and microwave on a plate on high for 7 minutes. Check the squash periodically, it should be softened but not mushy when it’s done
While squash is in microwave start your sauce
melt your fat in a skillet over medium heat
Add chopped shallot and mushrooms and cook until softened, about 5 minutes
Add minced garlic cloves and sage and cook 1 more minute
Salt and pepper to taste
Add chicken broth and sherry (if using) and cook until slightly reduced, about 10 minutes
Add ½ can coconut milk and your 2 tbsp arrowroot powder to mushrooms and whisk with fork until well mixed and heat 2 minutes until slightly thickened
While your sauce is cooking, shred your chicken and add to large bowl
After squash has cooled for 5 minutes carefully cut in half lengthwise, removed seeds and pulp, then shred spaghetti strands with fork. Add to bowl
|