• Katherine Arthurs

Sun-dried Tomato & Artichoke Chicken & Spaghetti Squash Bake (Paleo)

Do you like Spaghetti Squash? I know it’s a vegetable trying to be pasta. But if you load it up with this sauce, you will NEVER know…and your GUT will feel SO much better!

Sun-dried Tomato & Artichoke Chicken & Spaghetti Squash Bake (Paleo)

1 spaghetti squash, cut in half and seeds removed.

2 tablespoons olive oil, divided

1 medium onion

1 lb. ground chicken

½ teaspoon salt and pepper

2 garlic cloves, minced

1 tablespoon Italian seasoning

1 large handful of fresh spinach

1 8oz. jar sundried tomato in oil – add the oil into the recipe

1 12 oz. jar artichokes (I like the grilled ones)

1 8oz. can of full fat coconut milk

Preheat oven to 400 degrees. On a sheet pan, using 1 tablespoon of olive oil – spread it over the inside of each side of spaghetti squash. Turn the squash so the skin side is facing up. Roast for 30 minutes or until soft to the touch. Remove from oven and let cool.

Meanwhile, heat a large pan over medium heat. Add 1 tablespoon olive oil, onion and chicken, salt and pepper. Using a wooden spoon, break up the chicken while it cooks. When almost all the pink is gone/cooked, add the remaining ingredients. Stirring to combine everything. Turn off heat when everything is mixed together.

Using a fork, “comb” the squash out of the cavity into serving bowls. Spoon the artichoke and chicken mixture on top. Enjoy HOT!

**Can be served over grain pasta, rice or heck, by itself.