I feel so pale!! Well, that’s probably because I am. Damn the winter in Colorado. Even if the sun is pretty much always shining, I still am kind of a creepy color. And seeing my pale self working out in a competition this weekend kind of grossed me out. I just want to have a nice bronze going on. Being tan makes you look more buff. I want to be more buff. Therefore better at CrossFit. Yep, being tan makes you stronger. I just know it.
Speaking of buff people, I competed in a little CrossFit competition this weekend at CrossFit Eminence. Lindsey and her husband Kris did a fantastic job with this competition. It ran smoothly, had some awesome wods programmed, and had super cool athletes competing. Great Saturday. But something did suck. Well, it was the usual suckiness of CrossFit events…No.Single.Dudes. What the hell is that about!? There was one guy I found pretty attractive, then I turned around at some point and he was getting a child strapped to his chest. WHATTHEF*CKISTHAT?! Why do all you attractive men have babies?! Ugh.
Anywho, since there was no chance of me hanging out with a single dude, (especially since I smelt like a dump truck after the competition) I just grabbed a guacamole burger with sweet potato tator tots from Jake’s and ate until I literally couldn’t put anymore food or even water in my gut. I usually can’t eat during competitions because I’m so nervous so dinner was balls to the walls. So I had to fast on Sunday to cleanse the gut. I lasted until I had to start making some Super Bowl food to get you guys all ready to go for the big game. We all know I’m sure as hell not watching it. The only reason I knew the Super Bowl was almost here was because of Laura. You can thank her for the fun treats on the way this week. SUPERBOWLFOODYEAH!
I drank 3 coconut waters in 2 days this weekend. I got some sugar bloat going on. SUGARBLOATBABYYEAH!
Wanna know how lucky I am. Just look below.
Tomato Cream Chicken Sausage “Pasta”
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 2-4 1x
Ingredients
- 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
Instructions
- 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!
I made this for dinner tonight and even my squash-hating 4 year old scarfed it down. Thanks!
I didn’t have spinach, so I used zucchini and mushrooms. Delish!
This meal was so easy and tasted amazing! I had no idea how wonderful spaghetti squash was until I made this! I also wanted to say that I have loved every one of your recipes that I have made. I really like your site because for the past few years I have been telling myself I was going to work on my cooking, and I’ve also been telling myself for a few years that I was going to go paleo. The time has finally come and 2013 is the year I am doing both! I love that there are so many options, I actually spend about an hour on sundays looking through recipes to find the few I am going to make for the week. Having a variety of choices has really made the transition to paleo so easy. Thank you so much for all that you do, your recipes and hilarious sense of humor is much appreciated!
I used thinly sliced zucchini and yellow squash for the pasta and added sliced red peppers and red onions….and this was AMAZING! I also used pasta sauce instead of tomato sauce…big hit! Thank you for your fabulous ideas!
I loved how easy this came together and it tastes out of this world! I’m 1 week new to paleo eating and want to thank you for providing such a great idea for a dish that my still somewhat skeptical husband and picky 3 year old both gobbled up! I can’t wait to try more of your recipes!
Another great recipe! I added mushrooms into mine and think I might additionally throw in some sun-dried tomatoes or artichokes next time. Or both!
Check out my handiwork here:
http://wholefoodhalfass.com/post/46208353264/march-23-dinner-tomato-cream-chicken-sausage
Thanks again for all your great recipes!
AMAZING! I’m on my second week go eating clean and was beyond excited how this turned out! I have already forwarded this recipe to a bunch of people
Juli,
Your recipes are so amazing. This “pasta” has been the envy of all of my co-workers.
Keep rockin the Paleo scene and keep the recipes coming.
Freaking easy and freaking delicious!
I imagine this would be delightful with some shrimp or scallops or some fish.
Just made this for dinner. The family dubbed it restaurant quality and said it was quite delish! This one is a winner!
Absolutely delicious! Hubs said, ‘If this were even just tomato soup, it’d be the best I’ve ever had in my life”. I had zucchini on hand, so I served over raw zucchini noodles instead of the spag squash, but I will make this again when I have one! Since lunch was super late, I made your ‘Iced Mint Protein Mochas’ to hold us over. Wow was that good. Thanks so much for sharing all of these amazing recipes!