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.
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