Creamy Sun-Dried Spaghetti Squash Pasta with Chicken & Mixed Greens
FUEL YOUR BODY
You guys! This is seriously the MOST flavorful recipe I've made in a WHILE and I KNOW you're going to love it!!
It's quick, easy, high in protein, and perfect for a busy weeknight, and if you're lucky enough to have leftovers it reheats perfectly!! We love that!
Note: I have made this recipe with 1.5lbs of ground chicken and with 1lb chicken breast cut into chunks. In my personal opinion the ground chicken was WAY better. It really soaked up the sauce and was amazing. The chicken breast was a little bit more dry for me personally. But I always encourage you to make it your own and do what feels good for you and your body!
This original recipe was created by theroastedroot.net so you can check out the original recipe here: https://www.theroastedroot.net/creamy-sun-dried-tomato-spaghetti-squash-with-chicken/
But of course, I had to modify it and make it gut-friendly! If you do not have a sensitive gut you should absolutely check out the original recipe as it has garlic and onions in it and I'm sure would bring SO much flavor to the dish!
Here's my sensitive-gut version below!
Creamy Sun-Dried Tomato Spaghetti Squash with Chicken & Mixed Greens
Ingredients:
> 1 medium-sized spaghetti squash
> 1.5lbs of ground chicken
> 2 tsp paprika
> 1can Full Fat Coconut Milk
> 1 4oz package of Amore sun-dried tomatoes, chopped
> 2 handfuls of mixed greens
> Pink Himalayan sea salt & pepper to taste
> Garlic infused olive oil
Instructions:
1. Prep your spaghetti squash first by chopping the ends off and cutting down the center longwise.
2. Use a spoon to scrape out the seeds and innards and compost or discard.
3. Drizzle the flesh (cut side) with one to two tablespoons of garlic-infused olive oil. Use your fingers or a silicone brush to distribute the oil all over the flesh so that it is lightly coated.
4. Cook flesh side up in the microwave for 12 minutes on high (or roast in a 375 degree preheated oven for 40-55 minutes) Leave spaghetti squash in the microwave while you are preparing the sauce to let the plate cool down a bit. I always caution to use baking mittens to remove the squash from the microwave.
5. While the squash is cooking, prepare the sun-dried tomato sauce.
6. Heat the 1-2 tablespoons of garlic-infused oil in a large skillet (I use my OurPlace Always Pan 2.0) over medium heat. Add the ground chicken and spread it out evenly in the pan. Allow the chicken to cook for 5 to 6 minutes, stirring occasionally.
7. Add in the paprika, coconut milk, and chopped sundried tomatoes. Give everything a big stir. Bring the sauce to a full boil and cook, stirring occasionally, until the sauce has thickened to the consistency of alfredo sauce, about 10 to 15 minutes. NOTE: If there is a lot of separation between the coconut flesh and the water in your can of coconut milk, no worries. Simply scoop everything out of the can using a spoon. The heat will melt the coconut cream and water together.
8. Add the mixed greens to the skillet and cook for another 2 to 3 minutes.
9. Use a fort to separate the spaghetti squash flesh from the skin and transfer the strands of spaghetti squash to the skillet with the sauce. Stir well until everything is well combined. Taste the dish for flavor and add more salt and a drizzle of lemon juice, to your personal taste.
10. Serve over a bed of mixed greens and enjoy!
