Archives for posts with tag: spaghetti squash

Very easy one pan dinner! Found some all natural, no fillers or nasties added chicken sausage at Sam’s Club. These ones were spinach and asiago chicken sausage and they were amazing. Wanted to have them in a dish, not “hot dog” style so I came up with this!
(True paleo if you choose a sausage without cheese in it, but paleo if you eat dairy in your version of paleo)

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1⃣Cook spaghetti squash via desired method
2⃣Slice 5 spinach & asiago chicken sausage links (or desired flavor) into 1/4″ pieces and put in a large pan to brown
3⃣Chop one head of broccoli into small florets and put in pan of sausage while it’s browning
4⃣When sausage is brown on both sides, pour in 1 can garlic and onion flavored diced tomatoes (regular would work as well, but if you use regular, I would dice an onion and add it along with some garlic when you add the broccoli to sauté)
5⃣Add in 1c chicken broth, cover pan and simmer for 5-10min until broccoli is tender
6⃣When tender, add in spaghetti squash, season with s&p, mix and serve

Serves 4-6

**Can also be a make-ahead, simply let it cool after mixing everything together, then either keep it in the covered pan to reheat over the stove or place it in a 9×13″ baking dish to be reheated in the oven.

Sorry I’ve been MIA for a while…we went home for a week and while there, I got sick and have been recovering ever since. Now I am feeling a ton better and actually feel like cooking and posting my creations 🙂 So here is dinner last night. I made-over chicken alfredo. This has a coconut milk based sauce with spaghetti squash for noodles topped with broccoli and chicken for a perfectly healthy meal. (Can easily be made paleo, simply remove the cheese)

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1⃣Cook one medium spaghetti squash by method of choice, remove seeds and shred the squash into a large bowl, discard seeds and skin
2⃣Heat up some coconut oil in a large skillet and add in boneless chicken thighs or breasts that have been cut into strips
3⃣Season with s&p, garlic powder and crushed red pepper
4⃣Once fully cooked, scoop chicken into bowl with spaghetti squash
5⃣In a medium sauce pan, steam one head of broccoli that has been cut up into small pieces, until tender. Then put in bowl with spaghetti squash and chicken

SAUCE
1⃣In a small sauce pan sauté until translucent:
🔹1T olive oil
🔹1T butter
🔹1/2c diced onion
🔹2 cloves garlic, diced
2⃣Then add in:
🔹1 can full fat coconut milk
🔹1/2c almond milk
🔹1/4c grated parmesan
🔹s&p
🔹1t oregano
🔹1t basil
🔹1t garlic powder
🔹1/2t crushed red pepper
3⃣Taste and adjust seasoning as needed, simmer for a few minutes until starts to thicken, then pour into bowl with squash, chicken and broccoli
4⃣Mix all ingredients together then pour into 9×13 pan. (Optional-top with shredded mozzarella.) Bake in the oven until cheese is melted and heated through

A spin-off from my “Coconut Curry Shrimp” and it turned out deliciously! I changed it to chicken with green beans and served it over spaghetti squash. Perfect, well rounded dinner.

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1⃣In a large sauce pan bring to a simmer:
🔹1c coconut milk
🔹2T coconut butter
🔹1/2c chicken bone broth
2⃣Then add in and simmer for a few more minutes:
🔹1T curry
🔹1T paprika
🔹1/2T chili powder
🔹1t crushed red pepper
🔹S&p
3⃣Taste sauce to see if you would like more seasoning then add in:
🔹Shredded chicken (previously cooked)
🔹Green beans (boiled until tender in chicken stock)
4⃣Simmer a few more minutes then serve over “noodles” of 1 small Spaghetti squash (cooked and scooped out ahead of time)