Recipes, Uncategorized

Chicken Sausage over “spaghetti”

It’s no shocker that I’ve been a bit MIA.  I just haven’t felt like doing a whole lot to be honest.  Sometimes work, life, etc. just overtakes us and we forget to make time for things we love.

So tonight I decided to dust off my apron and make a healthy meal for my family for dinner.

Chicken Sausage over “spaghetti”


1 spaghetti squash, halved and seeded

4 links of chicken sausage, sliced at a diagonal.

1 shallot-finely diced

2 cloves of garlic-minced

6-8 shitake mushrooms, sliced

2 heads of baby bok Choy that have been cleaned and sliced-add these in the last 10 minutes

1/4 cup of frozen peas-add these in the last 10 minutes

Extra virgin olive oil, kosher salt, pepper, red pepper flakes, garlic powder, oregano and parmesan cheese to finish.

Preheat your oven to 350 degrees and place the squash open face down and roast for 20 minutes.  Turn it over after 20 minutes and drizzle with extra virgin olive oil and season with salt, pepper, garlic powder and oregano and put back in the oven for another 30 minutes.

While the squash is roasting, add extra virgin olive oil (just a drizzle) to a non-stick pan.  Heat to medium-high heat and sauté the mushrooms, shallots, garlic and red pepper flakes until golden brown.  WAIT to season until you get the golden brown color.  Next add your chicken sausage and let brown.  Season with kosher salt and black pepper.  Cook for about 15 minutes or until golden brown, and in the last 10 minutes add the bok Choy and peas.  Taste for seasoning, and add salt and pepper as needed.

After the squash is done roasting, remove from the oven and let cool just slightly.  Scoop out with a fork  into a pasta dish, and top with the chicken sausage mixture. Finish off with parmesan cheese, and enjoy!

11-23spaghetti squash

Do you have a favorite low carb meal?  Does your family give you the side-eye when you try new and healthy recipes?

Thanks for the amazing support lately, I can’t thank you all enough!  ❤