Image from Steamy Kitchen |
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!
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