Tomato Cream Chicken Sausage “Pasta”

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 2-4

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

1. Preheat your oven to 425 degrees.
2. Cut your spaghetti squash in half lengthwise and use a spoon to scrap out the excess seeds and threads.
3. Place cut side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash “gives” when you poke at it.
4. Once your spaghetti squash is done cooking, take out of the oven to cool.
5. 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.
6. Now add your diced chicken sausages and spices.
7. 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.
8. Then use a fork to thread your spaghetti squash and add directly to your chicken sausage sauce mixture.
9. Mix together then plate!
10. Consume!