Spaghetti Squash & Greens
Recipe & photography created by Sarah Burstein (@almondbuttuh).
Lighten up this spaghetti squash dish by serving with homemade Whole30 Approved sauce over a bed of greens!
Ingredients:
Serves 2
- 2-3 links Wild Mushroom Bilinski’s Chicken Sausage, sliced
- 1 handful of kale greens and spinach
- 1 spaghetti squash, halved
- 1 cup mushrooms, diced
- 1 zucchini, chopped
- 1 cup yellow squash, diced
- 1 tsp avocado oil
- Hemp seeds, to taste
- Nutritional yeast, to taste
Chunky Tomato Sauce:
- 3 cloves garlic, crushed
- 1/2 sweet red onion, chopped
- 1 tbsp avocado oil
- 1 can of diced tomatoes (no salt)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Dash of red pepper flakes
- Fresh basil
Instructions:
1. Preheat oven to 400 degrees.
2. Slice spaghetti squash in half. Gut squash halves, drizzle with avocado oil, and roast face down for 40 minutes.
3. While spaghetti squash cooks, sauté mushrooms, Bilinski’s chicken sausage, chopped zucchini, and yellow squash on medium heat until veggies soften and Bilinski’s begin to brown. Remove mixture from heat.
4. Once spaghetti squash is roasted, use a fork to shred the middle of the squash until it has the appearance of spaghetti.
5. To make sauce, sauté your onion and garlic in avocado oil. Season with salt and pepper, and cook over medium heat for about 5 minutes (until the onion is translucent).
6. Stir in diced tomatoes, red pepper flakes, and Italian seasoning. Simmer this mixture until it thickens. Before serving, mix in fresh basil.
7. Assemble spaghetti squash over a bed of kale greens and spinach and layer on chicken & veggie mixture. Add tomato sauce and sprinkle hemp seeds and nutritional yeast as desired!