Paleo Tomato Cream Chicken Sausage Pasta

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!

Consume!