• 1 medium sized spaghetti squash
  • 2 chicken sausages, diced
  • 1/2 cup canned full fat coconut milk
  • 1/2 cup tomato sauce
  • 1 bundle of spinach, stems removed
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried leaf oregano
  • salt and pepper, to taste

Preparation

Preheat your oven to 425 degrees.

Cut your spaghetti squash in half lengthwise and use a spoon to scrap out the excess seeds and threads.

Place cut side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash “gives” when you poke at it.

Once your spaghetti squash is done cooking, take out of the oven to cool.

Heat up a large skillet under medium heat, add the coconut milk and tomato sauce and mix together. Let simmer for about 3-4 minutes.

Now add your diced chicken sausages and spices.

Let the chicken sausages simmer for a couple minutes, then add your spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.

Then use a fork to thread your spaghetti squash and add directly to your chicken sausage sauce mixture.

Mix together then plate!

Consume!

 

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