Chicken Sausage and Veggies Over Spaghetti Squash
• 6 Chicken Sausages (I used a spinach version)
• 1 Sweet Onion
• 1 Green Pepper
• 1 Orange or Yellow Pepper
• 2 Yellow Squash
• 2 Zucchini
• 4-5 cloves garlic, chopped
• 2-3 tbs coconut oil
• Red Pepper Flakes, Basil, Onion Powder, Garlic Powder, Salt and Pepper, to taste
• 1 Spaghetti Squash
• 1 28oz can of Diced Tomatoes
The fastest way I cook spaghetti squash is to cut it in half, use an ice cream scooper to get the seeds out, soak 2 paper towels in water and put them on top of the squash halves. Throw in the microwave for 10-15 min. When it cools off, use a fork to scrape out the squash noodles. Season with some salt, pepper, fresh parsley, garlic…..whatever.
Then, in an oven, toaster oven or grill, start cooking your chicken sausage according to your preference. I personally use the toaster oven and broil them for 10 min or until lightly brown on the skins. When they are done, cut them up or set them aside until your veggies and sauce is done.
Heat coconut oil on med to high heat.
Dice up onions, yellow squash, zucchini and peppers in decent size chunks so they don’t turn to mush when cooked.
When the pan/oil is hot, toss in the squash, peppers and zucchini only. When they start to get soft and brown, then throw in the onions. Cook another 5 min til onions turn transparent, then throw in garlic last.
When veggies are done, strain your can of diced tomatoes and then put your tomatoes in the pan. Add the seasonings above, to your liking. Add the chicken sausage. Cover and let that sit and cook for another 10 min.