It’s squash season which means it’s a great buy at the market. You can get large quantities and use them through out the week. It’s also a great way to keep your calories and carbohydrates low for the winter months. The people who look the best in the spring are the people we went paleo during the winter 😉 Since you probably had some high carb foods over the weekend, our low carb recipe mondays are her to save you!
Stuffed Spaghetti Squash Boats – Low Carb, Paleo, Gluten Free, and Dairy Free !
1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed or you can use the quick chicken sausage (they don’t have casings) from Trader Jo’s
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale or spinach
3 tbsp extra virgin olive oil, plus more for drizzling – Alter this by using spray olive oil to cut the fat.
Salt and pepper – I love to use herbamare
2 tbsp pine nuts, roasted (optional)
2 tbsp fresh parsley, chopped
Turn the oven on to 400 degrees. While its preheating you can throw your squashing the microwave for 3 – 5 minutes. This fitness tip makes cutting the squash SO MUCH EASIER. If you don’t have a microwave or yo up refer not to use one, cut off the ends of the squash first. Then slice it in half.
Scoop all of the seeds out of the squash. I like to use a mellon baller because it seems to have a better edge for scrapping. Place the half face side up on a baking sheet or in a pirex dish with a little bit of water. Then spray the halves with olive oil. Add salt and pepper or any other seasoning you like. I also add the Herbamare and italian spice (the pre -mixed kind you get in the bottle).
Roast in the oven for 45 -50 minutes. You want to be able to poke it with a easily.
Prepare the kale by removing the stems and shred the kale leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
Once the spaghetti squash has cooled. Shred it and pull it out of the shell into a skillet. Mix it with the kale and meat then sauté them together. Season it with your salt and pepper. Then add the mixture back into the spaghetti squash shells. Serve while hot and enjoy!
This easy low carb recipe for stuff spaghetti squash boats is very versatile. You can use any type of meat and you can top it with any sauces you like! I prefer to ouse tomato sauce. If you know a paleo lover, share this recipe with the or post it on your wall to spread the fitness love!
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