Sundried tomatoes are literally one of my favorite delicacies. Yes, they are totally a delicacy. Not because they’re unbelievably pricey or rare, but because they just take so much time and effort if you want to make them from scratch. So this time I went with the jar. Don’t judge me.
I also feel very strongly that the oil they come in is a delicacy. After I use the tomatoes, I keep the oil to drizzle on salads. It’s just THAT good and so dang flavorful. Am I sundried tomato obsessed? Maybe. But it made for the perfect flavor addition to this ‘spaghetti sauce’ once sautéed with lemon juice and water. YUM. I know, I know. You’d consider drinking it… and I wouldn’t judge you, just like you wouldn’t judge me… right?
When I was shopping at the grocery store for Whole 30 proteins, I was delighted to come across True Story Foods Sweet Italian Chicken Sausage and to be reminded that it’s Whole 30 compliant! It can be pretty difficult to find pre-cooked proteins, especially sausages, that don’t include sugar or dairy.
If you’re not familiar with the Whole 30, it’s a 30 day program where you remove processed foods, added sugars, dairy, gluten, etc. from your diet in hopes of cleansing your system or ‘resetting’. After the 30 days, you slowly re-introduce these items to see how your body reacts, so that you can gain the knowledge of how to properly fuel your body- since everyone is different and reacts to certain foods differently. To me, it’s a knowledge gaining experience and helps me shed insight onto fueling my body more mindfully.
One of the requirements of the Whole 30 is to add protein to every meal. You’d be surprised how many proteins sources you buy in the grocery store already contain some terrible ingredients. That’s why I’ve always been a huge advocate of True Story Foods. Their proteins are organic, natural, from animals raised with care and only include clean ingredients.
This was my first time slicing my spaghetti squash into rounds for roasting. I’d heard a lot of hype about how it made for longer strings of ‘spaghetti’. The hype is true, I tell you! Not only did it make for longer strings, it also cooked a lot faster and didn’t require as much scraping. I literally just pushed the squash out of it’s peel into my bowl and just scraped along what was left on the peel. It’s a totally genius concept!
WHOLE 30 SPAGHETTI SQUASH WITH SUNDRIED TOMATOES & CHICKEN SAUSAGE
Prep time: 45 minutes
1 spaghetti squash
3 links Organic Sweet Italian Chicken Sausage, sliced
3 c broccoli, lightly chopped
1 c sundried tomatoes
1 c fresh cilantro
1/3 c roasted walnuts
1 lemon, juiced
1 c water
1/2 tsp pink Himalayan salt
1/2 tsp black pepper
- Pre-heat your oven to 400°F.
- Slice the stem off of your spaghetti squash and gut it’s seeds, then slice the remainder of your squash into two inch thick rounds. Drizzle olive oil on a baking sheet and lay out squash rounds for roasting. Sprinkle with salt and roast for 30 minutes.
- While your spaghetti squash roasts, drizzle olive oil and sauté chicken sausage in a large skillet over medium-high heat for one minute.
- Add chopped broccoli, salt and pepper to skillet and continue to sauté for about three minutes.
- Add sundried tomatoes, lemon juice, water and bring your skillet to a simmer. Then lower the heat and let it soak up liquid until saucy.
- Once spaghetti squash is cooked, cooled and strung from it’s peel, toss with sauce mixture, roasted walnuts and fresh cilantro.