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Chicken and Zucchini Speghetti

1 Whole organic Chicken, Washed and Cleaned

garlic powder, paprika, himalayan salt, pepper

3/4 cup of water

4 large zucchini squash put through squash spaghetti maker

2 tblsp coconut oil

1 tblsp ceylon cinnamon

himalayan salt to taste

-Preheat oven to 350.

-Put chicken into a roaster sprinkle with spices and add 3/4 cup of water to bottom of roaster. Cook on 350 uncovered until well done.

-Debone and shred chicken into small pieces.

-Mix with raw zucchini spaghetti, juices from chicken coconut oil, cinnamon and salt.

-Cover with parchment paper and foil

-Bake for approx 1/2 hour, Do not overcook. Test for the tenderness of  the squash until it is al dente.


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  1. Jacqueline
    August 7, 2013 at 1:24 pm ·

    Hi joy
    I cannot thank you enough for this recipe. Every week when I make chicken and spaghetti I think how can I make it with zucchini pasta!! My one question is do the zucchini noodles get mushy??

    • Joy Harari
      August 7, 2013 at 11:28 pm ·

      Just follow the recipe and mix the zucchini noodles in raw. Do not over bake and the noodles will stay firm.
      thanks for writing in!!