spaghetti squash bowl


I've been cooking up a storm lately in our small kitchen here in Arizona. I love to keep it healthy and light but I can't skimp on taste because my picky husband won't eat it. Thankfully, our area has lots of fresh veggies and ingredients, I can make simple, healthy, delicious meals in no time!

This dish quickly became my favorite because it's another one of those meet in the middle dishes that's savory but nutritious. Win win!!

The best part about this recipe is that it doesn't have to be followed exactly. Use your judgement and your tastebuds to guide you. The base of the meal is already nutritious, so as long as you don't add a ton of salt and oils, you will still be eating healthily.

You will need:

a couple of handfuls of dino or tuscan kale chopped with stems removed

a couple of handfuls of mushrooms

2 pounds of shaved chicken breast (the shaved part is important)

1 medium sized spaghetti squash

italian herbs to taste

himalayan sea salt and peppercorn to taste

grated pecorino to taste

2 cloves of garlic

olive oil

tspn of freshly squeezed lemon juice.

Roast spaghetti squash in the OVEN. The microwave will work but it's a much better texture when it's cooked in the oven. 

About ten minutes before the spaghetti squash is done, sauté garlic and mushrooms in olive oil on high for about three minutes, then add chicken. Add seasonings and cook until chicken is about five minutes from being done, then add kale. Cook the remaining five minutes while also removing the contents of the spaghetti squash into a large bowl. Mix the chicken, kale, mushroom and spaghetti squash well. Add more seasoning if necessary, a little olive oil, lemon juice, and lots of pecorino, mix again. Voila! 

Light and hearty, simple and easy, DELICIOUS!


Let me know how you like it. XO