1 medium/large spaghetti squash
1 medium onion
1 small red pepper
1 cup fresh broccoli
½ cup fresh basil
½ cup whole black olives
1 can fire roasted tomatoes
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c almond milk
1 package shredded cheese – Sargento Italian 6 Cheese Mix
12 oz chicken – cut into small pieces
1 c fresh kale
1 tbsp. olive oil
salt, pepper to taste
preheat oven to 400*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
Pull out your food processor – throw in the broccoli, onion, olives, basil and pepper and chop it up pretty fine
throw your butter in a pan and melt it — and after it is melted throw in your processed paste and garlic.
sauté that up until desired done-ness.
take your kale and toss that into your pan
cook a few minutes more, mainly until the kale is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… after it’s melted, add your can of fire roasted tomatoes and stir well…
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
cook your chicken to your choosing – I cut mine up and seasoned with a garlic herb seasoning
shred your spaghetti squash into a casserole dish, cover with the sauce, put some chicken on there, and then throw some fresh kale and broccoli on top
bake at 400 for 10 minutes
the past few nights I’ve been having issues determining what to make for dinner.
the other night I cut up some chicken (of course)
and I browned it with some fennel seed and thyme and balsamic vinegar, but then I was like, ummmm what do I do with this now, what will I serve with it…
so I cut up some onions
and then I steamed some spinach (in the bag)
threw the onions, some minced garlic, and the spinach into the pan with the chicken and threw a small can of coconut milk in there and let it simmer together for awhile.
I was very hesitant about how this might taste.
OMG IT WAS SO GOOD!!!!
I wanted more when I finished it…
but unfortunately, the amount I made only served the two of us…
*sigh* soooo yum
the second creation was tonight
I took about a quarter cup of frozen blueberries ((fresh blueberries would have been SO much better)) and mixed it with some barbecue sauce… probably the same amount — a quarter cup…
I put the two of them into my little food processor and blended away
I threw the chicken in the pan and sprinkled about a tablespoon of brown sugar on top and then poured in 2 tablespoons of balsamic vinegar ((I think… I don’t measure, i’m guessing))
and then I threw the blueberry bbq sauce on top of it and let it cook away
served that with some diced potatoes sautéed with onions, garlic, lemon juice and dill
and some green beans seasoned with tarragon and a slight amount of butter.
it was pretty yummy
husband decided he needed some rice with his chicken, but I chose to go without, it was still so good!!!
sorry I have no pictures!!
but, try them out!! let me know 🙂 enjoy 🙂