Artichoke Basil Chicken Spaghetti Squash

Chicken SpaghettiAre you craving for Chicken Spaghetti? Necessity is the mother of creation, isn’t that what they say? Chefs often say their favorite meals are the ones they whip up after a long shift from whatever ingredients are left in the kitchen. I’d like to pretend I’m always prepared– I try to keep a well-stocked pantry, I’m always flagging recipes in magazines or on Pinterest, and I go to the grocery store way too often. But sometimes I’m caught without a plan. More often than not I get into the kitchen and I improvise.

A few weeks later my fiancé will say something like “Can you make those lamb chops again?” and I’ll have to admit that I really can’t because I only kinda-sorta remember what I put on that lamb that one time.

So I’m very proud of myself this time. I created a recipe…and I wrote it down! Granted, this recipe had a little more brainstorming behind it. You see, on Monday I took advantage of the Whole Foods $6 rotisserie chicken special and bought two chickens. I figured Matt could pretty much eat an entire one on his own (he really almost did!), but that still left plenty of chicken behind. What to do with all that chicken?

I crafted this recipe in my head throughout the day as I ran around town doing errands. Most of the ingredients were things I already had on hand in my pantry. There were just a couple things I wanted and I swung by the store on my way home to pick up the last few essentials to what I hoped would be a delicious dinner.

Sometimes I get a little nervous serving meal like this Matt. He always devours and praises the food I cook for him, but his favorite food is pasta…which I obviously never cook for him! So when I presented him with a plate of spaghetti squash with a dairy-free “cream” sauce, I worried a bit.

There was no need this time. This creamy Artichoke Basil Chicken Spaghetti Squash was a bowl of warm, comforting, hearty, and delicious food that we both gobbled up. Good thing I wrote down that recipe because I’ll be wanting to make this again soon!

Preparation of Artichoke Basil Chicken Spaghetti Squash 

Artichoke Basil Chicken Spaghetti Squash Paleo, gluten-free, dairy-free, low carb.

  • 1 spaghetti squash
  • 1 Tbsp olive oil
  • 1/2 red onion thinly sliced
  • 2 cloves garlic minced
  • 1 (15-oz) can artichoke hearts drained & quartered if whole
  • 1/4 cup sun-dried tomatoes chopped
  • 2 cups cooked chicken shredded
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp red pepper flakes optional
  • 1 (15-oz) can coconut milk full fat
  • 1/4 cup fresh basil chopped
  • salt to taste
  1. Preheat the oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Place the squash cut-side-down on the baking sheet and roast in the oven until the outside of the squash gives a little when prodded, about 30-40 minutes. Remove from the oven and flip over cut-side-up to cool.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 5 minutes.
  3. Add the garlic, artichoke hearts, sun-dried tomatoes, chicken, pepper, nutmeg, and chili flakes. Sauté 2 minutes.
  4. Add the coconut milk and bring to a simmer. Taste the sauce and add salt as needed. Stir in the basil and remove from the heat.
  5. Use a fork to scrape the insides of the spaghetti squash into strands. Divide the squash among the plates, then top with the sauce. If you can tolerate dairy, top with a little grated parmesan. Enjoy your Artichoke Basil Chicken Spaghetti Squash!

Asian Tuna Salad

Asian Tuna Salad

Asian Tuna Salad

 

This Asian Tuna Salad is my kind of salad– no lettuce at all!

I’m joking. Sort of.

I feel like salads are the thing everyone turns to when they are trying to eat healthier. And there’s nothing necessarily wrong with that, so long as you are using good quality dressings and balancing all those veggies with some fat and protein for a satisfying meal. But for me, I’ve come to terms with the fact that salads just don’t really do it for me. I’m usually left wanting more out of my meal.

If you’re starting to feel the same way about your salad lunches, this Asian Tuna Salad will spice things up for you! Packed with protein, healthy fats, and tons of flavor, it’s a satisfying meal that will keep you going until dinner. Eat it by the forkful, scoop it up with veggie sticks or Jackson’s Honest Chips, and by all means, serve this tuna salad on top of an actual salad!

Let’s take a moment to talk mayo. Please for the love of all that is good, do not buy Best Foods or Miracle Whip! Almost all jarred mayonnaise is made from highly processed, inflammatory oils (such as canola oil and soybean oil). They also contain added sugars and preservatives. Stay far away!

It’s super easy to make your own homemade mayo (this is my go-to recipe as well as a video of me making it), but thankfully there are a couple of awesome companies now producing mayo that’s made from healthful avocado oil: Chosen Foods and Primal Kitchen. Hooray!

Preparation of Asian Tuna Salad

Asian Tuna Salad Paleo, gluten-free, dairy-free, low carb

  1. Drain the tuna and flake it apart with a fork.
  2. Combine all ingredients in a bowl. Stir well until combined.
  3. Serve as is, use veggie sticks or chips for scooping, or roll in nori to make a handroll. Enjoy!