Ingredients:
1 large spaghetti squash OR Zucchini noodles
3/4 C pizza sauce/pasta sauce (there's a great 'paleo'/no-sugar-added one out there!)
3/4 C lite coconut milk
1 tsp tarragon
2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
3 Italian chicken sausages ** I've also made this with ground chicken (just brown in a pan w/ the seasonings)
3 C fresh spinach
Preheat the oven to 400 degrees.
First things first, cut your squash in half, length wise, and put that sucker in a 9x13 glass pan with about an inch of water. Place the squash cut side down into the pan, and bake for about 40 minutes. You want the strings of squash to be easily removed (but not mush!) when done.
About half way through the baking time, begin on the sauce:
In a large saucepan, combine pizza/pasta sauce and coconut milk, along with the 4 seasonings. While cooking on medium heat, slice up the sausages into bite sized pieces, and add them to the pan. Simmer for about 5-8 minutes. Add the fresh spinach when the spaghetti squash comes out of the oven.
Let the squash cool for a couple of minutes, and flip over in the pan. Scrape out all of the squash strands, and place them in your saucepan with the sauce and sausage. (Lots of 's' words in that sentence!)
Cook all together for another couple of minutes, and serve.
