Pesto Chicken and Sausage Spaghetti Squash

Darin Olien

• I have been reading Super Life by Darin Olien -the c0-creator of Shakeology, and in it he talks about how important it is that we switch up the foods we eat.  Varying our diet, so that we are getting different nutrients from different natural sources.  He made the point that each of us, even healthy eaters, limit the foods we regularly eat to 14 foods.  I can name mine easily off the top of my head!!! I am such a creature of habit, and that relates to what I eat as well. 

I love to eat the same apples (Honeycrisp), the same peppers, the same greens (baby kale and spinach)…you get the idea.  But it just makes sense to mix it up! God created such an abundant supply of foods that are so incredibly good for us!  And different foods have different nutrients our bodies can benefit from.  When we limit the types of foods we are eating to just a handful of things, we are limiting the opportunities for our bodies to benefit!!

And if there is one thing I hear more than anything it’s that eating clean is too expensive.  It definitely can be, but there are many tricks to saving money.  And one is to eat what the seasons offer!  I don’t eat fresh Blueberries a lot except in the summertime, because I refuse to pay the high price for them!  Oranges are cheaper in the wintertime.  You understand.

And with Fall comes squash and pumpkin.  Two of the cheapest yet healthiest of options!  Here are some facts about spaghetti squash I got from www.newhealthguide.org

Health Benefits of Spaghetti Squash

• It contains omega-3 essential fatty acids and omega-6 fatty acids. While omega-3 fatty acids help prevent heart diseases, inflammation occasioned by arthritis and different types of cancers, omega-6 fatty acids are ideal for promoting proper brain function. Omega – 6 has a variety of minerals and vitamins, which are essential for proper functioning of your body.
• Some of the recent conducted health studies have proven that spaghetti squash helps incuring prostate cancer and benign prostate enlargement.
• Spaghetti squash is highly rich in beta carotene, which is essential in preventing atherosclerosis. It also has numerous health benefits especially for people with insulin deficiency.
• The fact that spaghetti squash has a lot of potassium makes it the ideal diet for people with blood pressure. It can amazingly lower high blood pressure if consumed over time. The folate contained in the spaghetti squash helps in strengthening the walls of blood vessels besides enhancing blood circulation.
• Pregnant women are encouraged to consume spaghetti squash more frequently since the folate contained in it helps in preventing birth defects which can occur when a woman is delivering the baby.
• Spaghetti squash is a great source of both vitamin C and vitamin A, which are also antioxidants. They can, therefore, prevent cell damage. Because spaghetti squash has plenty of vitamin B, it promotes proper cellular functioning.

All of that in a squash that only costs a few dollars!!! And it doesn’t have to be boring at all!  You can do all kinds of things with this squash.  If you are not familiar with this squash, this is what it looks like before cooking:

It is a little difficult to cut, but all those muscles your building with your workouts will come in handy!!! You bake it for 4-45 minutes and this is what it looks like!

I think it is one of the coolest veggies God gave us!!! Doesn’t he have the most amazing imagination??? 


It also goes a long ways!!! So, here is an awesome recipe for spaghetti squash.  I hope you’ll love it!

INGREDIENTS

• 2 medium-small spaghetti squash [6-7 inches long]
• 1 lb ground chicken
• 1 lb ground turkey sausage
• ½ cup pesto, extra to taste
• 1-2 cups fresh baby spinach, torn/chopped
• 1 extra large carrot, shredded
• 1 medium red bell pepper pepper, chopped
• salt and pepper, to taste
• 8 oz shredded cheese
• 1-2 TBSP fresh parsley to garnish

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
3. Next grab a lipped baking sheet or a rimmed baking dish.
4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
5. Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
6. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
7. While the squash roast, cook chicken and sausage in a saute pan until cooked through.  About 8-10 minutes.  Set aside.
8. In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next add the spinach and pesto chicken and stir to wilt the spinach.
9. Season with salt and pepper to taste.
10. Next add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for topping.
11. To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in the other ingredients. 
12. Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesn’t stick.
13. Bake at 350 degrees F for around 20-30 minutes or until hot and bubbly.
14. Garnish with fresh parsley and/or basil leaves and dig in!