Anytime I think of spaghetti squash, I always just assume it’s going to substitute as spaghetti, and therefore, I’ll make spaghetti and meatballs with tomato sauce. But as I’ve been experimenting with new paleo recipes, I’ve come across a whole slew of creative things to do with this versatile ingredient!
Today, I went super green.
I read an article today about the red cape vs green cape theory. Let’s say you could be a super hero and you can design your own costume. If you choose a red cape, then you will have the super ability to fight danger/crime. If you choose a green cape, then you will have the superhero powers to foster good deeds, love, and harmony. Which would you choose?
I found I was of the mindset that helping to build more good in the world, will ultimately help to decrease the bad. In other words, I’d been flying around wearing one bright green cape.
Perhaps that influenced my dinner to some level as well. I’m feeling like I definitely helped to build some additional love and harmony in my kitchen with this dish!
Chicken “Pasta” with Avocado/Spinach Sauce (adapted from PaleoOMG)
- 1 spaghetti squash, halved lengthwise, seeds removed
- 2 avocados, pits removed
- 6 cups of fresh spinach
- 1lb chicken, diced
- 1/2 cup fresh basil, stems removed
- 2 garlic cloves, minced
- juice of 1 lemon
- 3 tablespoons coconut oil
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- salt and pepper, to taste
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings (save these to roast later!)
- Drizzle a little bit of olive oil and salt on the halves, place face down and cook for 30 minutes. When they’re done, the strings will be able to peel out easily.
- While your spaghetti squash cooks, place a tablespoon of coconut oil in a medium saucepan over medium heat.
- 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.
- In the same pan, add your diced chicken to cook through.
- Then add 1/2 tablespoon of thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
- While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, 1/2 tablespoon of thyme, and garlic powder and a bit of salt and pepper, to taste. Add 2 tablespoons of coconut oil and blend until smooth.
- Once spaghetti squash is done, wait until cooled and then peel out threads.
- When chicken is done, add together and mix up!