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
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
Instructions
- Preheat your oven to 425 degrees.
- 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.
- While baking, prepare cook your chicken and peas, if you’re using them.
- Add chopped prosciutto, chicken and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
- 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.
- In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
- Once the spaghetti squash is cool, scrape out the “noodles” with a fork and add to your skillet.
- Stir together and add in your peas. Add salt and pepper to taste and top with (optional) micro greens or fresh herbs.
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