INGREDIENTS
1
medium spaghetti squash (about 2½ pounds)
4 tbsp
butter, ghee or coconut oil, divided
2 cloves
garlic, minced
1
medium carrot, diced
2
stalks celery, diced
1/2
medium yellow onion, minced
1
small red bell pepper, diced
1 lb
ground chicken
1 tsp
garlic powder
1 tsp
fine sea salt
1/4 tsp
black pepper
1 cup
hot sauce (I prefer Tessemae's or Franks Red Hot)
1/4 cup
Super Simple Mayonnaise (page 274 or store-bought mayo - I use Sir Kensington's or Primal Kitchen Foods)
3
large eggs, whisked
chopped scallions for garnish
sliced avocados, for garnish