Crockpot Paleo Creamy "Pasta"

I know that eating Whole 30 and challenging isn't the right kind of forever lifestyle for me, but I think it's great to do 85-90% of the time, especially once you've been dedicated for a set amount of time.  I know what you're thinking - "isn't this pretty 'crash diet' focused?", "shouldn't changing eating habits be a lifestyle change, not just a quick fix?", "aren't you all about everything in moderation?".  Yes.  The answer to all of  your concerns and judgment is, yes.  I do think, however, that there are times that one needs a re-calibration of what is realistic for their lifestyle and eating habits and eating whatever one wants and working out and maintaining weight, isn't always the best thing because your body adjusts and prevents one from getting further in their fitness goals.

Image from Steamy Kitchen

All that said - it is so hard to go from eating in moderation anything you want...and then cutting it all out cold turkey. It doesn't work, it won't happen and you will fail.  I decided that there is a moment of ease in this - and with that I eased in with something that completely followed the rules, but didn't taste like it did. I realized that coconut milk...is a God send.  I immediately looked for uses for it and was amazed at what I found. Ok, enough about the food, lets get to it!

Creamy Tomato Spaghetti Squash

Adapted from Stir It Up

2 small spaghetti squash or one medium one

1.5 lbs chicken breast or thighs (I used thighs as I felt they'd give the rich flavor I was looking for) 

1 - 8oz can low sodium chicken broth

1 package all natural chicken sausage (I use Aidell which is all natural and comes in an organic version. I used the chicken and apple but there are a lot of fantastic flavors!)

1/2 c canned coconut milk (this should be thick, not like the coconut milk to drink)

1 can tomato sauce

1/4 c tomato paste for thickening if necessary

1/2 c fire roasted tomatoes 

1 1/2 c fresh spinach

1-2 cloves garlic, crushed

 1 tsp onion powder

2 tsp oregano

1-2 tsp fresh basil, chopped

1 tsp oregano

1 1/2 tsp finely grated sea salt, more to taste

Pepper to taste

In crockpot, add chicken and chicken  broth.  Cook on high 3-4 hours, remove chicken and shred, adding back to the crockpot with coconut milk, tomato sauce, tomaot paste, fire roasted tomatoes and seasonings.  Preheat oven to 450 degrees, cut off both the top and bottom of the spaghetti squash and then slice down the middle (hot dog bun way). Lightly brush with olive oil and season with salt and pepper. Place flesh down onto cookie sheet. Roast 30-40 minutes or until flesh can easily been scraped into "noodles" (you can do this ahead of time and just save the cooked/shredded squash in the fridge.  Once cooked, add the spaghetti squash and spinach to the crockpot allowing to cook on low several minutes.  If you are adding the chicken sausage, slice thin and fry up - then add to the crockpot and serve!