Welcome Back!
I thought I would share one of my absolute favorite recipes of the moment with you guys. My best friend, Ann actually made this for us few months ago and its quickly become one of my new favorite dishes.
Literally so easy to make, only has like four main ingredients and depending on how many people your feeding, will give you a few days worth of left overs. Truly the most delicious, low carb, high protein dinner that you could wish for.
Spaghetti Squash Chicken Florentine
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 they have cooled and you can handle them comfortably, use a fork to scrape out the inside.
- Transfer the strands of squash into the pan with the florentine and mix the two completely using a folding motion.
- Add salt & pepper to taste. Top w/ a little oregano or basil (or both) and enjoy!
- Optional: Top with either shredded mozzarella or fresh parmesan
Nutrition: Energy: 231 // Fat: 10.7 // Carbs: 14.3 // Fiber: 3.7 // Sugar: 5.6 // Protein: 20