ROASTED SPAGHETTI SQUASH

ingredients.

• 1 spaghetti squash (cut in half length wise)

• 1 tablespoon olive oil

• salt and pepper to taste

instructions.

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

CHICKEN APPLE SAUSAGE + RED PEPPER SAUCE

(sauce adapted from the minimalist baker recipe)

ingredients.

• 1 Package Chicken Apple Sausage cut into1 inch slices)

• 2  red bell peppers

• 1 small red onion (finely chopped)

• 2 Cups Baby Spinach

• 4 cloves garlic (finely chopped)

• Sea salt and ground black pepper (to taste)

• 1 1/2 cups Coconut Milk

• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)

• 1 pinch red pepper flake (optional)

• Garlic powder and onion powder to taste

instructions.

• Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes (peel away) charred skin, seeds and stems. Set aside.

• While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

• Add chicken apple sausage to a pan on medium high heat with a table spoon of olive oil. Cook 2-4 minutes on each side. Remove from pan.

• Transfer sautéed onion and garlic to blender with roasted peppers, coconut milk, red pepper flake, and cornstarch. Season with desired amount of salt, pepper, and red pepper flake, garlic and onion powder.

• Blend until creamy and smooth, taste and adjust seasonings as needed.

• Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering add chicken sausage.

• Add spinach and stir until wilted. About 3 mins.

• Use a fork to remove the flesh of the spaghetti squash and add to sauce and mix thoroughly or serve sauce over a bed of squash “noodles”.

• Serve with a garnish of parsley and grated parmesan cheese.