Greek Spaghetti Squash Salad

This was a surprise hit with dinner tonight. Everyone looked at it with skepticism and after a few bites... they were asking for seconds! Hope you enjoy!

1 large spaghetti squash

1-1/2 C tomatoes (yellow and red variety), chopped

1/2 red onion thinly sliced

1/2 C kalamata olives, pitted and sliced

3 T red wine vinegar

2 T fresh oregano

pinch sea salt

freshly ground black pepper to taste

Cook spaghetti squash. Quick method: Pierce squash with a fork; place in microwave. Microwave on high for 15 minutes or until tender. Let stand 10 minutes, until squash is cool enough to handle. Cut squash in half lengthwise; discard seeds. Scrape insides of squash with a fork to remove squash in spaghetti-like stands. Combine spaghetti squash, onions, tomatoes, olives and kalamata olives. Whisk together vinegar and spices. Pour over spaghetti squash mixture and toss well. Cover, chill and serve.

Paleo Chicken Scallopini Over Spaghetti Squash

I opted for another Italian dinner tonight. It was hearty, filling and delicious! I always hear how difficult it is to give up Italian food when choosing the Paleo lifestyle. I hope that you don't believe that's true! While it might be a little bit more challenging, it is still completely possible to enjoy Italian cuisine. Spaghetti squash is amazing as a pasta substitute ...and was particularly tasty tonight under the chicken & capers. Enjoy! :-)

Ingredients:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

*Spaghetti squash

Recipe:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes. Serve over a bed of spaghetti squash & enjoy a Paleo-friendly Italian meal!

*This is how I make the spaghetti squash (there are other methods out there... this just works well with me):

Heat oven to 350 degrees. Pierce spaghetti squash with a knife several times. Place entire spaghetti squash in the oven for about 30-40 minutes. Remove from oven and carefully slice in half. Spoon out the center seeds. Now place both halves back in the oven for about 10-15 more minutes in a baking pan with about 1/4 C water. When center is soft and tender, remove form oven. Let cool slightly and scoop out all the meat of the spaghetti squash into a bowl. It should be easy to scoop with a spoon from the shell and come out looking like strings of spaghetti noodles! A very versatile and tasty vegetable!

Paleo Shrimp Alfredo & Spaghetti Squash

Spaghetti squash with a Paleo-friendly alfredo sauce has been on my recipe "to do" list for a long time! I've been super eager to try it with either a chicken or shrimp... and I am so glad I did! We enjoyed it very much. This was only the second time I've ever cooked a spaghetti squash, and I have to say, the method I used tonight was MUCH better than the last. The first time was an utter chore and I was tempted to use a chainsaw! This time I chose a much kinder, gentler and safer method ... the oven. From here on out, there will be no other way for me. I might even put spaghetti squash on the menu more often. The recipe possibilities are endless!!! Hope you enjoy!

Recipe:

1 spaghetti squash

1 T olive oil

4 cloves garlic, minced

2 T dried parsley (or 1/2 C chopped fresh Italian parsley or basil)

1 T Italian seasoning

1 C coconut milk (I used "light" coconut milk form Trader Joe's)

1/4 C chicken broth (organic, low sodium)

1/2 tsp. arrowroot powder (as a thickener)

1 lb. shrimp

1 tsp. garlic powder

1 tsp. black pepper

pinch sea salt (optional)

Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. This is the only thing you really have to allow time for when cooking this meal. Everything else cooks quickly! When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily!

While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.

Cut the spaghetti squash open by slicing it in half and remove the seeds. With a spoon scrap the spaghetti squash out of its shell into a bowl. It will look like spaghetti!!! Place desired amount on a plate and spoon shrimp & alfredo sauce over the top. Garnish with some chopped fresh basil and enjoy!