Have your pasta and eat it too! Spaghetti squash is a great stand in for traditional pasta. You could also use lightly steamed spiralized zucchini.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
2 medium spaghetti squashes
1 tablespoon extra-virgin olive oil
1-2 tablespoons virgin coconut oil (or more extra-virgin olive oil)
4 cups chopped kale
2 medium apples, such as Gala or Fuji, cored and chopped small
1 medium yellow onion, chopped small
2 teaspoons rubbed sage
pinch ground nutmeg (freshly ground if you have it!)
2 cups cooked and chopped chicken
1-1/2 cups organic vegetable or chicken broth
Sea salt and black pepper, to taste
- Preheat the oven to 400°F. Cut the squashes in half, remove the seeds, drizzle with olive oil, and season with salt and pepper, to taste. Place cut side down on a baking sheet (lined with parchment paper for easy clean up!) Bake for 45 minutes to 1 hour, depending on the size of your squash, until the squashes are tender when pierced with a knife. Remove from the oven and set aside.
- Heat the coconut oil or additional olive oil in a large skillet over medium heat. Add the kale, apples, and onion. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and translucent. Add the spices. Stir for 1 minute. Add the chicken and the vetetable or chicken broth. Bring to a simmer and cook for 3-5 minutes until some of the broth evaporates. Don’t boil! This will make your chicken tough. Season to taste with salt and pepper.
- Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands. Serve the spaghetti squash topped with the chicken mixture.
Don’t like sage? No problem! Just substitute in your favorite seasonings. Basil and oregano would be delicious (leave out the nutmeg too), or you could even go with your favorite yellow curry blend.
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