A creamy, cheesy spaghetti dish loaded with fiber, vitamin C, manganese, vitamin B6, and niacin! Oh, the pasta-bilities 😉
I love making this dish for friends because they are always surprised about how it is better than actual spaghetti, and they leave the table feeling energized instead of sluggish! Cheers to that!
- 1 medium size spaghetti squash
- 2 chicken breasts (optional)
- 1 tbsp Italian seasoning
- 1 cup full-fat coconut milk
- 1/2 cup chicken or vegetable broth
- 2 tbsp arrowroot starch
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan sea salt
- 4 cups spinach
- 2-4 tbsp nutritional yeast (optional for a cheesy flavor)
- Parsley to garnish
- Turkey bacon (optional) to garnish
- Preheat over to 400 degrees
- Slice spaghetti squash in half, remove seeds
- Rub some avocado oil on the inside of the squash, season with salt and pepper, and place face down on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes. Once done remove it and set it aside so it can cool. Scoop out the flesh of spaghetti squash (once cooled enough to handle)
- While the squash is cooking, season both sides of the chicken breast with salt, pepper, garlic powder, and Italian seasoning. Add more to taste. Heat oil in a skillet and cook chicken on both sides for 6 minutes or so or until cooked through. Remove the chicken to a plate and cut the chicken into thin strips.
- Combine coconut milk, broth, arrowroot starch, and nutritional yeast in a bowl and whisk together
- Add the sauce mixture to the pan that the chicken was cooked in. Bring to a low simmer and simmer for 4 minutes or until it begins to thicken.
- Add spaghetti squash noodles to the sauce in the pan. Add in spinach. Simmer for 2-3 minutes or until spinach begins to wilt.
- Add chicken and optional turkey bacon back into the pan and stir to combine
- Serve topped with parsley and enjoy!