Spaghetti Squash Chicken Florentine

Oh mah gah. Am I actually doing a dinner recipe?! 

I literally feel like it has been forever. 

When I asked you guys to take a survey on the blog at the beginning of the new year, recipes were your least “wanted” posts. Then when you guys took this survey last week, it was yall’s most requested! 

You guys are so silly – lol. None the less, I thought I would share one of my absolute favorite recipes of the moment with you guys. My bestie, Ann Bowie actually made this for me a few months ago, and it quickly became my new favorite dish. 

It is literally scrumptious. Like so good. 

& it only has like 4 ingredients soooo #winning. 

I love recipes like this because they are so easy to make & it makes a lot of it which is perfect for leftovers! If you follow me on Snapchat (Lauren_smith6), then you saw last night how easy it is to make! 

I’m not exactly sure as to which recipe Ann originally used, but I have been using this one, from Stupid Easy Paleo. When I feel like I have been eating a lot of carbs & dairy, I like to eat straight paleo for a little while. Just to get my body back on track. But don’t let that scare you away! This recipe is absolutely delicious!

The spaghetti squash makes this the perfect low carb – high protein dinner! 

Ingredients: 

  • 1 large Spaghetti Squash 
  • 16 oz of Chicken Italian Sausage 
  • Minced Garlic
  • 1 White or Yellow Onion (diced) 
  • 3 cups Baby Spinach Leaves 
  • Himalayen Salt (to taste) 

Directions 

  • Preheat the oven to 400°F. Using a large knife, split the squash in half longways. Once the squash is split in half, use a spoon to remove the seeds and pulp (just toss it!). Place the halved squash cut-side down on a roasting pan, add 1/2 cup of water to the pan and roast the quash for 35 to 40 minutes.
  • While the squash is cooking, starting preparing to cook the florentine. Heat a large skillet to medium-high and drizzle in a few tablespoons of olive (or coconut) oil. Once heated, crumble in the chicken Italian sausage, garlic and diced onion into the pan. Cook and stir until the sausage is fully cooked and the onion is translucent. This will take about 12 minutes. Right before the chicken is finished cooking, pile the baby spinach on top of the sausage and stir the spinach into the sausage mixture. Set aside until the spaghetti squash finishes cooking. 
  • Once the squash has finished cooking,  pull it out of the oven, and turn them over so they cool a little faster. Once you can handle them comfortably (or if you can manage holding them with an oven mitt), use a fork to scrape with the grain out of the squash. Transfer the strands of squash into the pan with the florentine and mix the two completely using a folding motion. Add sale & pepper to taste. 

Nutrition: Energy: 231 // Fat: 10.7 // Carbs: 14.3 // Fiber: 3.7 // Sugar: 5.6 // Protein: 20