If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes
If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly 1/2 deep. Spear small cut marks around the entire squash then microwave for 5 minutes
Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles
In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
In a separate bowl, crack the eggs and add the coconut milk ,salt, and collagen (if desired). Whisk
Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish
Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later
You can also make the spaghetti squash in the Instant Pot but cutting the squash in half, discarding the seeds, adding 1 cup of water to the bottom of the pot and cooking on high pressure for 11 minutes, followed by a quick release of pressure.