I don’t know why it took me so long to try spaghetti squash, but now that I have…I’m hooked!!
I won’t lie and tell you that it tastes like pasta, or that you will never crave pasta again, but…it’s a great healthy alternative, and a great way to get your kiddos to eat veggies!
I’m pretty lucky that Maya will eat just about everything. She will even sit down with a bowl of raw veggies as a snack! The teenage boys are another matter. I have to figure out ways to hide veggies in things. The first few times I made this, I added about half a box of veggie pasta, and they devoured it!! I made this version when it was just me and Maya. She devoured it, and I think I might actually try it out on the boys! Or…add some quinoa? Really, you can add whatever you want or eat as is!
The avocado adds a creamy healthy fat. I mean…what isn’t better with avocado on top??! What you need…
- 1 spaghetti squash
- 4-5 Pre-cooked Chicken Sausages (I used True Story Organic Italian Chicken Sausages)
- 1/2 a large yellow onion (or one small) diced
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon crushed garlic (not necessary)
- Large Handful of baby carrots sliced 4 ways lengthwise (use pre-shredded to save time!)
- 1 Jar of your favorite Pasta Sauce (check labels if you are strict on paleo or whole 30)
- 1 Large Avocado
What you do…
- Preheat your oven to 450 degrees.
- Cut the ends off your spaghetti squash, cut lengthwise, and scoop out the seeds.
- Place it flesh side down in a pan that has about 1/4 of water. I like to sprinkle sea salt and thyme in the water, because I swear the squash absorbs some of it! You could use any kind of herb! Cover with tin foil and bake for 35-40 minutes or until flesh is soft.
- While the spaghetti squash is cooking, dice up your onions, and add it to a large pan with a little bit of olive oil and crushed garlic.
- While the onions are cooking cut up your baby carrots, or add the shredded carrots in after the onions have been cooking for about 5 minutes.
- While the onions and carrots are cooking, dice up your chicken sausage.
- Add the chicken sausage into the mix and stir until hot.
- Add the jar of pasta sauce and let it simmer until the spaghetti squash is done.
- Once spaghetti squash is done, take it out and let it cool for about 5 minutes. I usually am too impatient and just hold it with an oven mitt haha 🙂
- Scrape the insides of the squash out into your pan. You can get almost ALL the flesh out, leaving only a thin skin.
- Toss it all together, and top with diced avocado!
It’s been so cold and blustery here in Seattle. 2 bowls of this, and a cozy blanket just sounded like heaven. And..it was 🙂 Ps- Don’t be afraid to let your children help you. Maya wanted to help me stir, and at first I thought about all the different ways she could make a mess-PASTA SAUCE! Then…I put an apron on her and let her. Her exact words.
“Oh BOY! This is AWESOME!!!”
(taken with my phone) And the hand behind her back?? LOVE!!!