1 large spaghetti squash, cut in half lengthwise
2 tablespoons fat (I used duck fat)
1 pound boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
½ sweet onion, finely chopped
1 large carrot, finely chopped
2 stalks of celery, finely chopped
½ cup hot sauce (I used Tessamae’s mild or hot wing sauce)
salt and pepper, to taste
chopped green onions, to garnish
sprinkle of red pepper flakes
⅔ cup avocado oil
1 egg
1 teaspoon lemon juice
½ teaspoon dijon mustard
⅛ teaspoon garlic powder
salt and pepper, to taste