Spring Pasta

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Spring has sprung. You know how I know this? A couple ways.

Way 1: I spent all Sunday in the greatest park in Denver. Not only was it pretty gorgeous outside with some pink and purple trees blooming, but the park was fluttering with gorgeous weeners. The man and the dog versions. Sad truth of it all is, I’d rather talk to the dog versions more. They will love me no matter what. The man version just likes beer and falling over himself while throwing the frisbee. Shame.

Way 2: The CrossFit Games Open is over!!! Weeeeee! Ok, that sounded negative. I’m not negative about it, I’m just glad I don’t have to do one wod a week that makes me crap my pants every time I think about it. That’s not an exaggeration. Pretty much, no matter what wod I do I’m nervous, but these wods took it to the extreme for me. And I can only change my pants so many times in a day.

Way 3: The sun stays in the sky until almost 8pm. It’s pretty awesome. The days are way more enjoyable. And since the sun has been extra hot, I’m sure we are in for a sh*tty ass snow storm soon. I really should move somewhere where there is no snow. I seriously hate the snow. It’s gross.

Way 4: I’m contemplating wearing shorts again. All I used to do is wear shorts. But it got a bit too cold and I had a handful of too many people staring at me in the grocery store while I shook my ass down the isles in spandex shorts. So I’ve been wearing spandex pants all winter. But summer is here. And no one likes a sweaty crotch. So I’m trying to figure out how the hell I’m going to get my huge ass into shorts this summer. My lulu speed shorts just do not work for my ass size, so I have to go a different route. But what route should that be? Got any ideas for me?

Way 5: I’m craving ice cream. Like a lot. I ate Laura’s pint of coconut milk mint chocolate chip ice cream the other night. I think she’s ok with me consuming all of it because that means she won’t eat it and feel sick. I feel sick and gain weight. Stupid. When I wanted coconut milk ice cream before, I used to just go a couple blocks down the street to my favorite ice cream and salad joint…but then the worst thing ever, and I mean EVER happened…it shut down. And I no longer can get homemade coconut milk ice cream made me for me with liquid nitrogen. Where the hell else is that going to happen?

I hate spring. Ok, that was a lie. A lot of attractive men take their shirts off in the spring. Especially at CrossFit gyms around the world. Regionals is going to be wonderful. Fact.

This recipe is pretty close to my Tomato Cream Pasta but with more spring herb flare. You should just try both. They are both daaaamn delish.

Spring Pasta

0.0 rating
PREP 5 mins
COOK 25 mins
TOTAL 30 mins
Yields 2-3

INGREDIENTS :

  • 1 medium spaghetti squash
  • 2 chicken sausages, diced
  • 1/2 cup canned coconut milk
  • 1/2 cup vegetable broth
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 bundle of spinach, stems removed
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • 1 teaspoon dried basil
  • 1 tablespoon choice of fat (I used bacon fat)
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half, lengthwise, and remove the seeds and excess threads.
  3. Place cut side down on a baking sheet and cook for 20-25 minutes.
  4. While your spaghetti squash is baking, pull out a large skillet and place under medium heat.
  5. Place a tablespoon of fat in your hot skillet then toss in your minced garlic.
  6. Once your garlic has become fragrant, add your diced onion.
  7. When you onion has become translucent, add your vegetable broth and coconut milk.
  8. Then add your seasonings, salt and pepper, and diced chicken sausage and spinach. Cover and let simmer for about 3-5 minutes.
  9. Once your chicken sausage is cooked through, use your fork to to de-thread your spaghetti squash and add your threads directly to your chicken sausage mixture.
  10. Use tongs to combine.
  11. Consume!!

by

INGREDIENTS :

  • 1 medium spaghetti squash
  • 2 chicken sausages, diced
  • 1/2 cup canned coconut milk
  • 1/2 cup vegetable broth
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 bundle of spinach, stems removed
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • 1 teaspoon dried basil
  • 1 tablespoon choice of fat (I used bacon fat)
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half, lengthwise, and remove the seeds and excess threads.
  3. Place cut side down on a baking sheet and cook for 20-25 minutes.
  4. While your spaghetti squash is baking, pull out a large skillet and place under medium heat.
  5. Place a tablespoon of fat in your hot skillet then toss in your minced garlic.
  6. Once your garlic has become fragrant, add your diced onion.
  7. When you onion has become translucent, add your vegetable broth and coconut milk.
  8. Then add your seasonings, salt and pepper, and diced chicken sausage and spinach. Cover and let simmer for about 3-5 minutes.
  9. Once your chicken sausage is cooked through, use your fork to to de-thread your spaghetti squash and add your threads directly to your chicken sausage mixture.
  10. Use tongs to combine.
  11. Consume!!

by

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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70 thoughts on “Spring Pasta”

  1. Hey Juli! This looks Aaaaamazing!! Seriously, I’m in bed on my computer salivating over this recipe’s photo… Damn you. (not really:) I did want to ask you what type of chicken sausage you use in this dish. I don’t buy sausage too often but when I do there always seems to be a plethora of choices and I don’t want to screw this baby up. Thanks for sharing all your rad recipes!!

    1. I bought it at my deli and bought basil chicken sausage so I don’t have a brand for you. But I would go with whatever sounds the best to you and doesn’t have weird crap added in!

  2. In response to your “way 5” – I too love and crave choc chip mint ice cream! I found a dairy free version that’s also low in fat (using almond milk instead of coconut milk) and made it for a St Paddy’s party. I don’t have an ice cream maker so that was a bit of a pain, but it was SO tasty. Check it out! Btw, it doesn’t say so on the recipe, but it won’t be green unless you put food coloring in it, haha. http://www.againstallgrain.com/2011/11/08/dairy-free-mint-chocolate-chip-ice-cream/

  3. A place that actually made their own coconut milk ice cream?! whaaaa. That must have been jsut about the only place in existence and it was right next to your house. I never buy the ice cream mostly because of cost but now you have me craving mint chocolate chip. Ohh you should try coconut milk ice cream as a recipe for your blog!

    1. I actually have a recipe planned for coconut milk ice cream, it’s just a pain to make because I don’t have a simple ice cream maker!

  4. This looks delicious! Did the coconut milk ice cream upset your stomach? I had some the other day and it totally killed mine 🙁

    Also, I’m just like you in that I always want to eat nuts but those upset my stomach too. Sooo obnoxious!

    This recipe looks delish, cant wait to try!

  5. This is totally off topic but what do you mix your protein powder with? I’m experimenting with protein shakes (tried in the past but they’ve always upset my stomach). I tried water and it was naaaaasty! Then I tried coconut milk out of the carton but it was super thick – but defintely tasted better!

  6. Am I adding raw chicken sausage to the broth mixture? Doesn’t seem like it will cook through in such a short amount of time.
    I’m a paranoid chicken-cooker…

    p.s. This blog is AMAZING! I can’t wait to make this!

  7. This looks awesome Juli! I’ll have to pick up the ingredients for this next time I do a grocery shop. Spaghetti squash is the BOMB!

  8. Lulu’s Turbo Run short is just like the speed short only about 2 inches longer… good stuff.
    And I’m totally making this recipe tonight but with lamb sausage. 🙂

  9. Ok….I’m now seriously contemplating quitting my job and school so that I can cook your recipes all day. These are AMAZING!!! I pretty much feed myself off of your site. I’ve made 7 of your recipes so far and they are all incredible!! I’m definitely adding this one to the list. Thanks for sharing your awesomeness with the world Juli!

  10. You should try out Oregon! We’ve got the coast, valley, mountains & desert! I’m kinda upset that I just ate my last spaghetti squash last night….

  11. Gotta love that mint chocolate flavor. My fav is the Coconut Bliss version: Mint Galactica. Plus, the name is more fun 🙂

    PS. I like how you open this post talking about weeners. and then you have sausage in the recipe. It was meant to be!

  12. In response to the shorts dilemma, how do you feel about the skirt-over-capri look? Covers up the “junk” for trips to the grocery store… As a fellow woman who lives her life in workout clothes, I had to get something to cover up the spandex. For variety just as much as ass coverage. 🙂 I just got me some at http://mesheeky.com/.
    I love your posts, Juli 😉

  13. Shorts – do you have Turbo shorts? I run in Speeds but in “real life” I wear Turbos so as not to be so indecent in public.

    1. Good try Patrick, but you knew that wasn’t going to happen. And how could I not comment back to my favorite person to take pics with?!

  14. Juli, you are brilliant. This recipe looks fantastic!!!

    I am going to order one of your tanks–it will aid with my advertisement of your blog….I am a fan for certain. Could you tell me how the sizing runs? Sorry to post OT. 😀 Thanks.

  15. Very inspired by you’re site. A fellow crossfitter turned me on to it and now she and I are constantly trying out your ideas . Love all so far! My three old even like this one. I used my last butternut squash from last years garden. This dish had a ton of sweet nutty goodness. Keep the ideas coming! <3

  16. As someone new to the paleo lifestyle, 4 months and counting, I find it difficult to find recipes that I can make ahead and bring to work for lunch. But this one has changed everything! This recipe is both tasty and filling. Thanks for all your post, I really enjoy your recipes!

  17. Not bad – but not my fav. Mine turned out a little “soupy” Im also not a huge fan of spag squash so wanted to try it this way and still not really my thing. No worries can’t like everything!!

  18. Tyson made this for dinner tonight, and it was delicious! Thanks for the great recipe! I hope your training for Regionals is going well. We’ll be there to cheer you on!

      1. I can’t wait to see you too! While I would never turn down one of your adorable t-shirts, I do hope you know that I was kidding when I said you should give me one.

  19. Made this tonight and it’s delicious! Also made the other chicken sausage dish and it was amazing also! First week on my Whole 30 and your recipes help with planning meals! Thanks!

  20. Ate this one tonight! LOVED it! Only change was I used a package of Sunnybrook Farms turkey sausage – casings removed. I think we’re going to be eating our way through your website. Thanks for all of your hard work.

  21. My non-paleo husband seems approving of all of your recipes I am going to force him to eat this week. I think it looks scrummy! Scrum, scrum, in my tum

  22. This is awesome! we subbed kelp noodles b/c….we had kelp noodles, and at the end my husband added some hot sauce, but it was DELICIOUS!

  23. This recipe was sooo great! I made this for a few friends who came over for a girls night and they loved it! I am on my 3rd week of Paleo and your receipes make it much easier!

  24. It’s been three weeks since I ‘went paleo’ too 🙂 Your site is one of a couple that have been instrumental in my success. I really appreciate the recipes. I don’t feel like I am missing out on anything at all, and I’m a baker so I probably should be missing the bread at least. 🙂 This is great, I haven’t liked spaghetti squash in the past but I think that is because I microwaved it. I thought I would like this recipe, and I do. Thanks!

  25. I have Celiac I must eat gluten free and my daughter told me about this website. This recipe looks good as well as others on this site. Thanks for the variety.

  26. the few recipes i’ve tried thus far have been wonderful, juli. thank you for your compilation! my boyfriend is allergic to coconut milk. what would you recommend instead?

  27. L-O-V-E-D it! Even my 14 month old couldn’t get enough!! This is the 4th recipe in a row we’ve tried and haven’t found a bad one yet. Thanks so much! We will definitely we repeating this one. 🙂

  28. Didn’t have any Turkey Sausage, so I made it with chicken breast instead. Still amazing. More recipes with SPINACH. Num num num.

  29. Holy Cow!! This was so friggin good!! Can’t wait to make it again! Hoping while I’m at work no one eats the rest so I can finishs it tomorrow!! Thanks again for such rockin recipes!

  30. I made this tonight and I have never used spaghetti squash before. Is it supposed to be crunchy or do I need to cook it longer? Also the picture looks creamy and mine came out kind of soupy.

  31. This was totally amaze-balls for dinner! I did something wrong because it came out a little more soupy than yours but OMG… Soooooo good! My husband, 2 year old and I have been eating nothing but stuff from your cookbook and site for about 3 weeks now. I’m sure you already know this, but you’re amazing. Seriously.

  32. Well done, Juli! This was my first attempt at spaghetti squash and my husband and I both loved it. Next time I’ve gotta double it so we have leftovers.

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