A super easy Whole30 and Paleo dinner to have this fall! I love to pair mine with Rao’s sauce, but a dairy-free alfredo would be great too!
Spaghetti Squash w/ Chicken Sausage + Veggies
- 2 tbsp Avocado Oil
- 2 Medium Spaghetti Squash
- 4 Italian Chicken Sausage
- 8 oz Crimini Mushrooms (Sliced)
- 2 Zucchini (Sliced)
- 1 Head of Broccoli (Cut into bite size florets)
- 1/2 Yellow Onion (Slices)
- 2 Garlic Cloves (Minced)
- 2 cups Rao's Homemade Sauce
- 1/2 tsp Basil
- 1/2 tsp Oregano
- Pink Salt + Pepper (To Taste )
Preheat oven to 450 and line 3 baking sheets with parchment paper.
Cut off the top and bottom of the spaghetti squash. Stand the squash upright and cut it in half from top to bottom.
Scoop out and throw away the seeds of the spaghetti squash.
Evenly distribute 3 tsp of avocado oil over the 4 halves of the spaghetti squash to coat the inside and outside of the halves. Season them with pink salt + pepper.
Place squash face down on two of the prepared baking sheets and bake for 40 minutes.
While the squash is baking, toss broccoli, zucchini, mushrooms, and yellow onion with basil, oregano, minced garlic, pink salt + pepper. Place the veggies on the last prepared baking sheet and bake for the remaining 30 minutes in the lower rack of the oven at the same time.
Once the spaghetti is done baking, set aside to cool for 10 minutes
Fry chicken in a pan with avocado oil (according to packet instructions) + heat pasta sauce (according to jar instructions)
Once the spaghetti squash is cooled, scoop out the inside with a fork. Each half of a squash is one serving.
Top spaghetti squash "noodles" with pasta sauce, chicken sausage, + veggies