• Hayley Lucero

Spaghetti Squash with Rosa Sauce- Whole30, Paleo

Key Words: Spaghetti squash, Rosa Sauce, Whole30, Paleo, Healthy Italian


Pasta night anyone? Sometimes I feel like I am missing out on some quality Italian meals while I am on the Whole30 and since I have cut pasta out of my life. If you are feeling this way too, look no further! This is a super healthy, no shame Italian meal.


What makes this meal so special is the quality tomato sauce from Otamot Foods. Their sauce has only veggies in it. Yes, just veggies. No sugar, preservatives, nothing else and it is heavy on the flavor. If you have ever checked the label on your store-bought spaghetti sauce, you might have been appalled what is in it. I know I was. With Otamot you don't have to worry at all about what you are feeding yourself or your family and best of all you don't have to slave all day in the kitchen to make it either!


This dish is made with Rosa sauce, which is usually red sauce with some cream. It has taken me a long time to get used to not using cream in things like this, but I promise you won't notice. You will barely even notice the noddles are all veggie! Of course, if you do ok with gluten or things like that, you can always make this with some regular pasta! I challenge you to try the veggie noodles if you never have before, they are actually very satisfying and delicious!


This is a meal that will feed the entire family or will last you all week with leftovers (my personal favorite). It is easy to pack for lunches or just to heat up for a quick dinner!





Recipe

1 spaghetti squash

1 pound Italian Ground Chicken (any Italian Ground meat will. do!)

1/2 red onion diced

6 button mushrooms diced

2 cups spinach

1 can fire-roasted tomatoes

1 cup Otamot Foods Essential Sauce

1 cup coconut cream

1 Tbsp Italian Seasoning

1/2 tbsp garlic powder

1 tsp red pepper flakes (more if you like it spicy)


Directions

  1. Score spaghetti squash several times and place in microwave for 10 minutes, turning and then adding 3 minutes at a time until soft. For this step, you can also score the squash and place with 1 cup water in the Instant Pot and cook on high pressure for 20-23 minutes.

  2. Saute onions, mushrooms and chicken until chicken is cooked through. Then add spinach and cook for another 5 minutes, until spinach is wilted.

  3. In a saucepan combine red sauce, fire-roasted tomatoes, coconut milk, Italian seasoning, garlic powder and red pepper flakes. Simmer until bubbling.

  4. Once squash is done, cut along the equator of the squash, remove seeds and scrape with a fork until you get all the "meat" out. Be careful here the inside is very hot!

  5. Combine, sauce, veggies and squash noodles into one large pan. Serve and Enjoy!


I am an affiliate of Otamot Foods and will receive a small commission on purchases from links in this article.

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