Cheesy Chicken Spaghetti

Pure cheesy goodness. Primal...though it has dairy, so not technically paleo. Serves 8-10. Also, spice measurements are approximate. I never really measure them, so feel free to tweak the amounts to your liking.

Ingredients:

• 3-4 lbs. of chicken thighs...or 1 whole chicken
• 1 medium to large spaghetti squash
• 4 tbsp. ghee or other cooking fat
• 8 oz. mushrooms, sliced
• 6 oz. colby jack cheese, grated
• 6 oz. cheddar cheese, grated
• 3 oz. mozzarella cheese, grated
• 1/4 cup coconut milk (or regular cream)
• 1 can stewed tomatoes (or diced tomatoes, if you like)
• 1 1/2 tsp. salt
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. oregano
• dash of chili powder

NOTE: I like my chicken spaghetti extra cheesy...but if you don't mind just a decent amount of cheese instead of overly cheesy, you could probably get away with 4 oz. of the colby jack and cheddar cheeses and 1 1/2 to 2 oz. of the mozzarella.


Directions:

1. Cook the chicken and the spaghetti squash.
   For the spaghetti squash: split in half, scrape out the seeds, dollop with 2 tbsp. butter/ghee, sprinkle with salt, and roast in a 1/4" water bath in a 375F oven for 45 minutes to an hour.
   For the chicken thighs: place in a pyrex dish, sprinkle with salt and pepper, and roast in a 375F oven for 45 minutes.
   For a whole chicken: I usually place it in a stock pot, cover it with water, and boil it for about 2 hours. Once the above are done, set them aside to cool for about 30 minutes. 
2. Brown the mushrooms over medium heat in 2 tbsp. ghee. Add salt when almost finished. 
3. Change the temperature to low. Add the grated cheeses and 1/4 cup coconut milk...stirring frequently.
4. Remove the spaghetti squash from its outer skin and add to the cheesy mixture. 
5. De-bone (if need be) the chicken, shred into strips, and add to the mixture. 
6. Add the stewed tomatoes and spices.
7. Allow everything to warm through while continuing to stir often to prevent the cheese from burning. 
8. Serve and enjoy.