Creamy dairy-free, grain free, paleo, Whole30 compliant “pasta”


This is a clean out your fridge kind of recipe. You can use so many different leftover proteins in this dish and it’s a great way to use up any spaghetti squash you have leftover. Feel free to adjust as you need to and add more or less of anything you like to make it your own. I’m not a chef at heart but even I can do this one!


Below are the proportions I use for a dinner portion with leftovers. Again adjust as you need. Nothing is exact with this one and that’s what makes it great, you can’t mess this up.


Ingredients:

1 Tbsp. Avocado oil

1 Tbsp. Ghee

½ a diced onion

1 Tsp. Crushed garlic

½ C. Compliant Chicken broth

Compliant sausage or other leftover protein

¼ C. Full fat coconut milk

2 C. Spinach or other green veggies you have leftover (asparagus, broccoli, etc.)

About a half a leftover cooked spaghetti squash

Salt and Pepper


Directions:

First add some avocado oil and ghee to a medium heat pan. I like the flavor of the combo of the two. Start with about a tablespoon of each (I love my fats). Cook your onions until translucent and then add the garlic. Once the garlic is aromatic, add your leftover protein. Cook through or just to heat up as needed. Now add your chicken broth and your veggies. Turn down the heat to medium low to low, and let everything simmer for a few minutes so the flavors can blend. Turn off the heat and add the coconut milk. Mix all together and add in your cooked spaghetti squash just to heat through. Salt and pepper to taste. Enjoy!


Do you have a version of this recipe that you love? Please post on instagram and tag me so we can all see and I can share!





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