Spring Pasta

Prep Time 5 mins
Cook Time 25 mins
Total Time 0:30
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!!

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