Creamy Avocado and Spinach Chicken Pasta - PaleOMG

Creamy Avocado and Spinach Chicken Pasta

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 avocados, pits removed
• 6 cups of fresh spinach (or more, if you’d like)
• 1lb chicken, diced
• ½ yellow onion, diced
• ½ cup fresh basil, stems removed
• 3 garlic cloves, minced
• juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
4. While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
5. Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
6. In the same pan, add your diced chicken and onion to cook down.
7. Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
8. While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
9. Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
10. Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
11. Mix thoroughly and top with a bit of basil.
12. Eat it like you mean it!

Bacon Alfredo - PaleOMG

Bacon Delicata Cream Sauce Chicken Pasta aka Paleo Bacon Alfredo

5.0 from 3 reviews

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Ingredients

• 1 spaghetti squash
• 1 larger delicata squash
• 4 slices bacon, diced
• 1/2 cup canned coconut milk
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• salt and pepper, to taste

Instructions

1. Preheat your 425 degrees.
2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
3. Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
6. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
7. Now dice up your cooked chicken.
8. Pour sauce over spaghetti squash and add your chicken to the mix.
9. Mix well.
10. Top with bacon. Duh.
11. Eat it like you mean it.

Tomato Sauce

Ingredients

Steam:

• Broccoli
• Carrots

Roast:

• Zucchini
• Squash
• mushrooms
• onions
• sweet potatoes
• eggplant

Instructions

1.     Sprinkle  with olive oil, and seasoning....Garlic salt, pepper, garlic, Italian seasoning

2. While those are all being cooked.  Put Coconut Oil in pot, saute' garlic, and onions.
3. Add can of diced tomatoes and tomato puree and simmer.
4. Season to taste. 
5. I put crushed red pepper in ours.
6. Let simmer....
7. Once the veggies are all done you are going to put them in food processor and puree. Add tomatoes. 
8. When you put in processor is when you will add two hands fulls of raw spinach and 1\2
9. package of basil.  Add all to the sauce, taste to season again let

simmer for short time for flavors to meld and that's it.

Sausage “Spaghetti” in Creamy Tomato Sauce

Ingredients

·         1.25 lbs mild Italian pork sausage, diced. YOU can use whatever meat you like – ground beef, sausage, chicken, beef – whatever you have on hand.

·         3 small leeks, diced

·         ½ red onion, diced 

-    1 red bell pepper, sliced thin

·         1 – 14oz can of artichoke hearts packed in water, cut into quarters

·         1 tablespoon coconut oil

·        5 zucchini squash, sliced thin like noodles

Sauce Ingredients

·         1 – 14.5 oz can of organic diced tomatoes

·         2 tablespoons coconut milk

·         1 teaspoon crushed garlic 

-    2 tablespoons fresh rosemary, minced

·         Black pepper and sea salt to taste

Instructions 

1.  In a large skillet or wok heat the coconut oil. If you are using raw meat, brown the meat in the coconut oil and add the onion, leeks, and bell peppers. If you are using pre-cooked sausages like we did, cook the onions, leeks and bell peppers first in the coconut oil until tender and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through.

2.  In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate.

3.  Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over.

4.  Mix well and cook for another 5-6 minutes, just until the zucchini al dente – do not over cook or they will turn to mush!               Serves 5.

Pesto Spaghetti Squash with Tomatoes

Ingredients:

• 1 spaghetti squash
• 1 cup fresh basil leaves whole, plus 1/4 cup chiffonade
• 1/4 c walnuts
• 1/3 good olive oil
• 2 whole garlic cloves + 1 clove minced
• 1 T clarified butter
• 2 C fresh tomatoes chopped
• 1/4 c toasted pine nuts optional

Instructions:

1.     Preheat oven to 375.

2. Cut squash, scoop out seeds, place face down in large dish and pour water in to halfway up pan.
3. Bake for 30-40 min (slighly undercook)  (you can also microwave it for 5-7 min)
4. Food processor:  whole basil, walnuts, oil, garlic cloves, salt and pepper to taste...process smooth
5. Heat skillet and melt butter, add minced garlic
6. Stir in cooked squash along with pesto.  fold in tomatoes, basil, and pine nuts
7. Cook until squash is "done"

Eggplant Pasta

2 Servings

Ingredients

• 1 large eggplant, about 1 pound
• Kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon garlic minced
• ¼ teaspoon red pepper flakes
• 1 tomato, seeded and chopped
• 1 tablespoon basil chiffonade

Instructions

1.     Peel the eggplant.   Slice the eggplant lengthwise into ½ inch-thick slices.  (You can use a mandolin for this.)

2. Place the eggplant on a cooling rack set over the sink and sprinkle generously with kosher salt.  Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes.  Rinse thoroughly under cool water and gently squeeze out excess water.  Place on paper towels and pat dry, then cut the slices into ¼ inch-wide strips so they resemble linguine.
3. Heat a 10-inch sauté pan over medium-high heat and add the oil.  When it shimmers, add the garlic and red pepper flakes and toss for ten seconds.  

Add the eggplant and toss to coast.  Add the tomato and toss for 20 seconds.  Finish with the basil

Squash Spaghetti

Ingredients:

• 1lb ground beef
• 1 large spaghetti squash
• 1 yellow onion (chopped)
• 3 cups chopped spinach
• 2 TB olive oil
• 1 jar of organic pasta sauce
• 3 large cloves of garlic (crushed)
• 2 tsp pepper

Instructions:

1. Scrub the squash well. Though you'll only be eating the flesh, you don't want any grime making its way into your dish.
2. Preheat the oven to 375 degrees. Split the squash and remove the seeds and 'guts' with a spoon. Place it in a baking dish and leave it in the oven for about 30-35 minutes. Check for tenderness.
3. While the squash is cooking, start frying up the ground beef on the stove top in a large skillet or frying pan. Cook until all pink is gone and then add onions, garlic, olive oil, and pepper. Continue cooking for about 10 minutes. Then add spinach and cook for another 5 minutes or so. Add pasta sauce and continue cooking for another 10 minutes or so. The longer it cooks, the better it will taste.
   
   
4. When the squash is done baking remove from the oven and scrape the flesh of the squash with a fork; you should get orange spaghetti-like strands. Then scrape strands with a spoon into a bowl. Serve the meat sauce over spaghetti squash and enjoy!