So this is a recipe I tried a while back when I was still trying to decide if I could handle this whole paleo challenge. I absolutely love pasta and creamy sauces, so I figured if this recipe came out anything like I wanted it to, then I could totally handle eating paleo. Well, luckily it turned out to be completely delicious and I am now a whole month into the paleo challenge (you too)!
You've probably already been experiementing with spaghetti squash recipes, so I hope you give this one a try as well. It's delicious and easy and totally worth it!
Adapted from PaleOMG.
Start by preheating the oven to 425°F and splitting your spaghetti squash in half lengthwise (use those muscles SCF gave you!). Scrape out the cavity like you would a pumpkin. Coat a pan lightly with olive oil and place the squash halves cut side down on the pan.
Bake for about 25-30 min, until the skin is no longer solid when poked with your finger. Set aside to cool.
In the meantime, start your sauce by adding the coconut milk and tomato sauce to a large saucepan.
Bring to a simmer for about 4 minutes, then add your sausage chunks and spices.
Simmer for a few more minutes, stirring gently. Add the spinach, submerge and simmer for about 4 more minutes – until sausage is cooked through and spinach is wilted.
By now, your squash should be cool enough to handle. Take a fork and gently scrape the squash, releasing the strands. Once you have completed that for both squash halves, place it directly into the saucepan.
Stir, and heat until squash is heated through again.
You’re ready to serve! We got four good-sized servings out of this recipe - enough for delicious leftovers for the next day.