1 medium spaghetti squash
1 bell pepper
1 pkg chicken sausages
1 tsp oregano
1 tsp basil
1/2 tsp thyme
Salt n pepper to taste
1 cup tomato sauce
1 cup full fat coconut milk
1-2 Handfuls of sliced mushrooms
1-2 Tbs olive oil
Cut squash in half lengthwise
Microwave squash halves 8-10 minutes until soft, then run a fork thru to break up the “noodles”
Dice bell pepper
Add bell pepper to microwaveable bowl, throw in mushrooms then toss with olive oil
When the squash gets out of the microwave, put in the bell peppers and mushrooms in for about 2-3 minutes then remove mushrooms and continue cooking bell peppers for about 2-3 minutes
Heat a medium stock pot over medium heat and add tomato sauce and coconut milk
Stir constantly so the milk doesn’t burn 3-4 minutes turn heat down if needed
Add spices and sausages and turn to low
I used fully cooked sausage so I only needed to let them heat thru but not get rubbery, so about a minute or two
Add your squash noodles, mushrooms and bell peppers as they finish to the warm sauce and sausage in the pot and stir well.
Serve and enjoy!
Note: this is adapted from Juli Bauer’s Tomato Cream chicken sausage “pasta” recipe on her PaleOMG site.