1 medium sized spaghetti squash
2 chicken sausages, diced
1/2 cup canned full fat coconut milk
1/2 cup tomato sauce
1 bundle of spinach, stems removed
1 tsp dried tarragon
1 tsp dried thyme
1 tsp dried leaf oregano
salt and pepper, to taste
Preheat your oven to 425 degrees.
Cut your spaghetti squash in half lengthwise and use a spoon to scrap out the excess seeds and threads. Place cut side down on a baking sheet and cook for 20-25 minutes or until 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.
Add your diced chicken sausages and spices.
Let the chicken sausages simmer for a couple minutes, then add your spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.
Then use a fork to thread your spaghetti squash and add directly to your chicken sausage sauce mixture.
Mix together then plate. Consume!
Recipe from PaleOMG.com