I've read so many delicious recipes involving spaghetti squash and I just couldn't avoid it anymore. I found about 3 recipes that I thought looked delicious, combined them all and bam - I'm a spaghetti squash lover.
The best part about spaghetti squash? It's way easier than I thought. Now, just a heads up - it takes a little more time than regular pasta - think 45 minutes versus 15 minutes - but it gives you that same pasta feeling.
When we first started eating paleo, Adam and I over did it on the goat cheese, which is a bummer since it's the only cheese we can eat. But I'm happy to report, enough time has passed and goat cheese is back and the perfect addition to this "pasta."
Now, pair this with some red wine and you've got the perfect combo. Okay, let's do this.
- 1 medium-sized spaghetti squash, roasted
- 2 tablespoons olive oil or coconut oil
- 6 large cloves garlic, minced
- 3 cups baby Portobello mushrooms, chopped into sixths
- 1 (or two) large chicken breast, sliced into strips
- 4 cups kale leaves, packed
- Zest of 1 lemon
- ¼ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper, or to taste
- Roast the spaghetti squash and set aside until ready to use.
- To roast the squash, heat oven to 400 degrees. Cut squash in half. Rub olive oil over the squash and season with salt and pepper. Place on foiled lined cookie sheet and place squash flesh side down. Cook for about 30 minutes until tender and fork slides easily in and out.
- When squash is cooked, shred with a fork and set aside in a bowl until ready to use.
- In a medium-sized non-stick skillet, add the oil and heat to medium. Add the minced garlic and mushrooms. Sauté for 5 minutes, stirring frequently, until garlic is very fragrant and mushrooms have browned.
- In a sauté pan, add olive oil or coconut oil and heat to medium heat. Cut chicken breasts into stripes and cook until done.
- When chicken is cooked, add the chopped kale leaves. Cook 3 to 5 minutes,
- Add the lemon zest, salt, and cayenne pepper. Stir well and cook an additional minute.
- Add in the spaghetti squash and stir to combine.
- Serve with fresh goat cheese and enjoy!
Just to prepare you, this made enough for Adam and I to be stuffed for dinner, plus two days worth of lunch for me. So, if you've got a family of 4, this is the perfect recipe for you.
Or, if you're like me, you don't understand portion control and make so much food you could feel a small basketball team.
Step 1: Cut the squash in half, scoop out the guts
Step 2: Brush with olive oil
Step 3: Season with salt and pepper, throw in the oven
Step 4: Sauté garlic, mushrooms and red pepper flakes
Step 5: Add in the cooked chicken and spinach
Step 6: Eat as much delicious paleo pasta as your heart desires
PS. Here's a tip -- If I didn't want to make this paleo, I would have topped with some delicious Parmesan cheese!
I'm always looking for new ways to make recipes. Have you made spaghetti squash? How do you make yours? Share below in the comments!
Today, two of my girlfriends have birthdays!! To Calista and Alyssa, Happy Birthday loves! I hope your day is wonderful and full of cocktails and delicious meals! Thanks for being my girls! xx