I’m in desperate need of a food processor. Desperate. Need. Mine bit the dust a few weeks ago and life just hasn’t been the same ever since. It’s true. The blender just doesn’t cut it when you need to make crust for PB&J Bars or graham crackers for Almond Butter S’mores. It just can’t fulfill all of your paleo dessert needs. It just can’t. But food processors are expensive. Real expensive. Therefore my main birthday wish this year is for a new one. Most people are probably wishing for much different things on their 21st birthdays. But not this girl. No sir. This girl wants a food processor. Or some money to help pay for CrossFit. That shiz is also expensive.
Speaking of my birthday, I told my aunt I wanted to have a paleo dessert. She looked at me like I was cray cray. And then she told me about these cupcakes. Which are not paleo. But abso-freaking-lutely the most adorable things I have ever seen in my entire life. You better bet your butt I am going to find a way to paleo-fy those little buggers. Please read the description for the Dutch one. If that doesn’t have “make a paleo version of me” written all over it I don’t know what does.
I also start summer classes on my birthday. How joyful. I’ll be taking a micro-biology course for 8 lovely weeks. Doesn’t that sound like a blast-o-rama? Don’t answer that.
Okay onto this easy peasy spaghetti squash. Literally it’s so easy guys. If you want to impress someone but you suck at cooking, this is the meal for you. Don’t be fooled by the unattractive picture. Spaghetti squash isn’t cute. It’s really effing ugly. But it tastes good and that’s what really matters here.
Easy Peasy Tomato Basil Spaghetti Squash
- 1 medium spaghetti squash
- 2-3 cloves garlic, minced
- 2 tbsp coconut oil (olive oil would also work)
- 4-5 tomatoes, diced
- handful of fresh basil leaves
- 4 turkey sausages (or other type of sausage)
- Preheat the oven to 375.
- Cut your spaghetti squash in half length-wise and scrape out seeds with a spoon.
- Place squash flat side down on a baking sheet greased with coconut oil.
- Bake squash for 30 minutes, or until a knife easily cuts into the skin.
- While the squash is cooking, add coconut oil and garlic to a skillet over medium heat until coconut oil is fully melted.
- Add tomatoes and let cook for about 10 minutes, mixing frequently.
- Add basil leaves to tomato mixture, and continue to cook about 5 more minutes, until basil is wilted.
- In a separate skillet, cook sausages over medium heat, and cut them into small pieces once done.
- When squash is done, remove from oven and let cool for a few minutes.
- Once cool, scrape out your “spaghetti,’ separating the strands by repeatedly running a fork lengthwise down each half, until it is all removed.
- Pour sauce over spaghetti and mix in sausage.
- Stand there and admire your work, you little paleo chef, you.