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Spaghetti squash is an easy alternative for any paleo eater. This meal will make you feel like you are at an italian restaurant again!
Preheat your oven to 425ºF.
Cut your spaghetti squash in half lengthwise and use a spoon to scrape out the excess seeds and threads. Place cut side down on a baking sheet and cook for 20-25 minutes or until the spaghetti squash “gives” when you poke at it. Once your spaghetti squash is done cooking, take out of the oven to cool.
Heat up a large skillet under medium heat, add the coconut milk and tomato sauce and mix together. Let simmer for about 3-4 minutes.
Now add diced chicken sausages and spices. Let the chicken sausages simmer for a couple minutes, then add spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.
Use a fork to thread spaghetti squash and add directly to chicken sausage sauce mixture. Mix together then plate!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!