whole30 recipe | All That Glitters

This is so good. No really. So good! My sister found a recipe and made it for her 3 little ones, she told me all about how fantastic it was and how they all devoured it without question. I knew right then that I needed to make it and I am SO glad that I did. It.is.amazing!

It’s got just the right amount of Indian flavor without being too overwhelming. Now, this is a little bit of a different recipe than most you will find, because it is made to be whole30/paleo compliant. Yes, I’m still going strong and eating healthy and well! Be proud! If you aren’t whole30 or paleo, just add half an half instead of coconut milk…and I’m sure there is supposed to be some sort of butter in there somewhere? lol…

Ingredients:

3 tsp coconut oil
3 chicken breasts
1 onion
6 garlic cloves
1 tsp chopped ginger
1 13oz can coconut milk
1 6oz can tomato paste
1tsp coriander
1 tsp cumin
1 tsp cardamom
1 tsp cayenne pepper
Salt and pepper
1 Lime
Cilantro for garnishing

Directions:

Wash and put your chicken into your crock pot and turn it on.
In a saucepan, saute your onion and garlic with the coconut oil until tender.
Add your ginger, coriander, cumin, cardamom, cayenne pepper, salt, and pepper.
Add tomato paste and coconut milk. Stir and cook until all combined well.
Pour sauce over chicken in crock pot.
Cook for 4 hours on high heat or 8 hours on low.
Most recipes and restaurants I have seen dice their chicken after cooked, but I like to shred mine. I like the consistency better:)
Once on your plate (or in your bowl), squeeze lime over top and sprinkle with cilantro!
Enjoy!

We made ours with cauliflower rice, but you can put it over regular rice as well. PS: I thought that I would hate cauliflower rice, but it’s actually really good. Once cooked, you can’t even tell that it is cauliflower! Crazy! I’ll be sure to write a post next week on how I made the cauliflower rice and keep y’all updated!

Let me know if you try the recipe and love it! Thanks for stopping by! Come follow along on Intsagram, Twitter, and Facebook for updates and sneak peeks!

Look at me being all healthy today! You guys should be SO proud! I’m proud too, because my husband ACTUALLY ate this and he ENJOYED it! Points for everyone! But in all seriousness, this is a GREAT recipe! I had been wanting to make spaghetti squash for a very long time, but I was always hesitant because I didn’t know if I would actually like it. Well, when my cousin brought one over to cook last summer, it was the perfect chance to try it. Well, try it I did and I LOVED it. No, it’s NOT pasta and you are kidding yourself if you think it will be the same, but it is still REALLY good..and I LOVE my pasta.

My cousin made us spaghetti squash marinara, and it was good, but I knew that if I REALLY wanted to love it (and wanted my husband to love it) I was going to have to add a little bit more to it. Enter, the meat. My husband thinks that meat sauce makes EVERYTHING better and in this case I have to say I agree. Add some meat and a few extra veggies into your sauce and you have a full fledged feast on your hands:) Spaghetti Squash with meat sauce and peppers- such a great substitute for those who want to eat healthy and love pasta

Ingredients:

1 large spaghetti squash
1 jar pasta sauce- I used Classico Tomato Basil
1 bell pepper- I used half a red and half a yellow
1 lb ground beef or turkey
1 cup shredded mozzarella cheese
Suggestion: Add more veggies! Throw in a few mushrooms, a little onion, and maybe a little bit of spinach!

Directions:

Squash:

Start by heating your oven to 400 degrees.
Cut your spaghetti squash in half. Y’all, this was hard. I used 3 different knives before I almost gave up. Thankfully we had a pumpkin carving knife sitting in our drawer from Halloween. Worked like a charm- highly recommend! Lol!
Scrape out the seeds on the inside of your squash, just like you would a Halloween pumpkin.
Spread a little olive oil around on the insides of the squash and sprinkle with some salt and pepper.
Lay face down on a cookie sheet covered in tinfoil. I also like to put a little olive oil on my tinfoil to prevent sticking!
Once your oven reaches 400 degrees, put your squash in the oven.
Cook the squash about 30-45 minutes, depending on your oven, or until soft.
Once your squash is soft, remove from the heat and using a oven mit to hold it still, scrape out your spaghetti squash with a fork. It should be stringy like (duh) spaghetti! You don’t have to scrape the entire squash out, but at least do the top.

Sauce:

Cook your ground meet in a frying pan until half cooked.
Add your chopped peppers (and other veggies) to the pan and cook until meat is browned.
Add your sauce and simmer on medium-low until squash is fully cooked.
I like to add a little spice to mine with some basil, oregano, minced garlic, and crushed red pepper.

Spaghetti Squash Bowls:

Once the squash and sauce are done, scoop your sauce out into your squash bowl.
Cover with mozzarella cheese.
Place back in to oven for 5-10 minutes or until cheese has melted.
Serve! This is the fun part! Wes and I enjoyed eating out of the squash bowls, it was fun. You have to scrape along the bottom to get more squash, it was an experience. If you, however, don’t get pleasure out of being a child playing with your food, or you are trying to in fact feed a child, you can scoop it all out in to a regular bowl.

I’m so serious about this one you guys! I was full, my husband was full. We actually had so much food left over that I will be having it for lunch twice this week! Not only was there a lot, but it tastes so good too. Highly recommend this one, especially if you are trying to be healthy and are a pasta lover like me!

Thanks so much for stopping by! If you know of a. a better way to cut a squash than with a pumpkin carver or b. any other great spaghetti squash recipes, let me know in the comments below!