I had some leftover spaghetti squash noodles earlier this week and was in the mood for something fall-ish. I got an idea for something pumpkin-y. Although this is Whole30 approved, I don’t know who wouldn’t like it. Try it out and let me know what you think!
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings |
Ingredients
- 1 spaghetti squash Cut in half and seeded
- 4.5 tbsp extra virgin olive oil
- 1 tbsp ghee (clarified butter)
- 1/3 cup canned pumpkin
- 1/3 cup canned coconut milk Light or full-fat
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground sage Use more if you like this flavor
- salt and pepper To taste
Ingredients
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Instructions
- Preheat oven to 400 degrees. Slice squash in half lengthwise and scoop out seeds. Drizzle the inside of squash with 2 tbsp of the olive oil and season with salt and pepper. Place squash on a baking sheet face-down and roast for about 45 minutes until fork tender.
- When the squash is done, let it cool for a bit, then use a fork to scrape the "noodles" away from the skin. Once you've pulled out the noodles, you can pat them with paper towels to capture excess water.
- While waiting for squash to cool, dice the chicken breast and put it in large pan to cook with 1 tbsp of olive oil, seasoning with some salt and pepper.
- Once you've pulled out noodles and is chicken cooking, combine the last 1.5 tbsp of olive oil, 1 tbsp of the ghee and the sage in a large sauté pan to cook for about 2 minutes.
- Next, add in the pumpkin, coconut milk, nutmeg and some salt and black pepper to the pan. Let that cook for about 5 minutes. Then add in the spaghetti squash and toss to coat. Cook the mixture another 5-8 minutes until everything is warmed.
- While that is warming, pull your cooked chicken off and set to the side.
- Once the "pasta" is warm, plate it and top with diced chicken. ENJOY!
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