Paleo Tomato Cream Chicken Sausage Pasta

• 1 whole Medium Sized Spaghetti Squash
• 1/2 cups Full-fat Coconut Milk
• 1/2 cups Tomato Sauce
• 2 Chicken Sausages, Diced
• 1 teaspoon Tarragon
• 1 teaspoon Thyme
• 1 teaspoon Oregano
• Salt And Pepper, to taste
• 1 bunch Spinach, Stems Removed

1. Preheat your oven to 425 degrees F.
2. Cut your spaghetti squash in half lengthwise and use a spoon to scrape out the excess seeds and threads.
3. Place cut side down on a baking sheet and cook for 20-25 minutes or until the spaghetti squash gives when you poke at it.
4. Once your spaghetti squash is done cooking, take out of the oven to cool.
5. Heat up a large skillet under medium heat, add the coconut milk and tomato sauce and mix together.
6. Let simmer for about 3-4 minutes.
7. Now add diced chicken sausages and spices.
8. Let the chicken sausages simmer for a couple minutes, then add spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.
9. Use a fork to thread spaghetti squash and add directly to chicken sausage sauce mixture.
10. Mix together then plate!
11. Consume!

fullfat coconut milk, tomato sauce, chicken, tarragon, thyme, oregano, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/paleo-tomato-cream-chicken-sausage-pasta/ (may not work)