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REFERENCE:
Sprinkle with red pepper flakes, and season with sea salt and pepper to your taste.
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Creamy Coconut Spaghetti Squash
Indulge in a creamy and deliciously healthy pasta alternative – Creamy Coconut Spaghetti Squash!
This creative yet SIMPLE recipe uses spaghetti squash as a low-carb substitute for traditional pasta, and pairs it with a rich and creamy sauce made from coconut milk, coconut yogurt, and spinach.
You can customize the spice level to your taste with red pepper flakes and add some protein with cooked chicken breast (or turkey or even shrimp!).
Give our Creamy Coconut Spaghetti Squash a try and enjoy the comforting flavors of pasta with added nutrients & fiber!
Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly so it’s essential to have a lot of varied recipes to keep things interesting!
This recipe is great to use up leftover chicken (or turkey!)
Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of dish you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Use it just as you would noodles and ENJOY!
This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.
Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.
If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?
REFERENCE:
HealthLine
CleanFoodCrush
🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
Here are more of my FAVORITE spaghetti squash recipes for you to try!
Chicken Ranch Spaghetti Squash
Spaghetti Squash Lasagna Casserole
Spaghetti Squash Pesto Chicken
Margherita Spaghetti Squash
Simple Spaghetti Squash Skillet
Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!
Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes
Spaghetti Squash tossed with Fresh Basil Pesto
Buffalo Chicken Stuffed Spaghetti Squash
Spaghetti Squash Shrimp Alfredo
4 servings
Ingredients:
- 1 large spaghetti squash
- 2 Tbsps unrefined organic coconut oil, avocado oil, or ghee, divided
- 1 large, sweet onion, finely diced
- 3 fresh garlic cloves, pressed or minced
- 1 1/2 cups canned unsweetened coconut milk
- 1 Tbsp Arrowroot powder, gluten free flour, or cornstarch
- 1 cup unsweetened coconut yogurt or plain Greek yogurt
- 4 cups of lightly packed baby spinach, chopped
- 1 tsp red pepper flakes
- sea salt and black pepper, to taste
- 16 ozs cooked chicken breast, shredded or diced
Instructions:
Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush or spritz both insides lightly with 1 Tablespoon oil/butter and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly.
Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.
Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles.
Chop or shred your cooked chicken. Meanwhile, in a large saucepan, heat your remaining coconut oil/ghee over medium-low heat.
Sauté the finely diced onion until golden. Then add in minced garlic and stir until fragrant. Sprinkle in the Arrowroot/flour then stir to incorporate.
Add your coconut milk (or milk of choice) and continue to stir constantly until slightly thickened (5 to 6 minutes).
Stir the spinach until wilted.
Remove from the heat, then add in the yogurt and stir well to combine to get a rich and creamy sauce.
In a large bowl (or in your saucepan if there’s room), toss the spaghetti squash noodles with your creamy sauce. Add the cooked chicken and stir to combine.
Sprinkle with red pepper flakes, and season with sea salt and pepper to your taste.
Enjoy while hot.
💚Rachel
Ingredients
- 1 large spaghetti squash
- 2 Tbsps unrefined organic coconut oil, avocado oil, or ghee, divided
- 1 large, sweet onion, finely diced
- 3 fresh garlic cloves, pressed or minced
- 1 1/2 cups canned unsweetened coconut milk
- 1 Tbsp Arrowroot powder, gluten free flour, or cornstarch
- 1 cup unsweetened coconut yogurt or plain Greek yogurt
- 4 cups of lightly packed baby spinach, chopped
- 1 tsp red pepper flakes
- sea salt and black pepper, to taste
- 16 ozs cooked chicken breast, shredded or diced
Instructions
- Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
- Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
- Brush or spritz both insides lightly with 1 Tablespoon oil/butter and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
- Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles.
- Chop or shred your cooked chicken.
- Meanwhile, in a large saucepan, heat your remaining coconut oil/ghee over medium-low heat. Sauté the finely diced onion until golden. Then add in minced garlic and stir until fragrant.
- Sprinkle in the Arrowroot/flour then stir to incorporate.
- Add your coconut milk (or milk of choice) and continue to stir constantly until slightly thickened (5 to 6 minutes).
- Stir the spinach until wilted. Remove from the heat, then add in the yogurt and stir well to combine to get a rich and creamy sauce.
- In a large bowl (or in your saucepan if there's room), toss the spaghetti squash noodles with your creamy sauce. Add the cooked chicken and stir to combine.
- Sprinkle with red pepper flakes, and season with sea salt and pepper to your taste.
- Enjoy while hot.
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