Whole30 Creamy Spaghetti Squash

To celebrate peas officially being announced as Whole30 compliant, I whipped up this Creamy W30 Spaghetti Squash with Prosciutto & Peas for the ideal summer dinner.

This light yet satisfying dish is begging to be eaten on the patio with a glass of white, if you’re not on W30, of course.

Whole30 Creamy Spaghetti Squash

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 1 spaghetti squash
• 1 lb cooked chicken breast (optional)
• ½ cup frozen peas
• prosciutto
• 3 cloves garlic, minced
• ½ squeeze of fresh lemon
• 1 14 oz can full fat coconut milk
• 2 tbsp tapioca starch
• 1 tbsp water
• 1 tbsp avocado oil, ghee or olive oil
• salt & pepper, to taste

Method

 

1. Preheat your oven to 425 degrees.
2. Slice your spaghetti squash in half and scoop out the seeds. Place both halves face down in a cake pan with water covering the bottom and bake for 30 minutes.
3. While baking, prepare cook your chicken and peas, if you’re using them.
4. Add chopped prosciutto, chicken and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
5. Pour in your coconut milk and stir, getting rid of all clumps. Your sauce will start to bubble and thicken while you take the spaghetti squash out of the oven.
6. In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
7. Once the spaghetti squash is cool, scrape out the “noodles” with a fork and add to your skillet.
8. Stir together and add in your peas. Add salt and pepper to taste and top with (optional) micro greens or fresh herbs.