When I talk to people about going paleo one of the biggest hurdles they tend to have is the difficulty in finding and preparing food. Nine of ten times the person I’m talking to will agree with my principles and end the conversation with something like “but I just don’t have time to cook like you”. I’m considering adding a tag or category for special quick meal features so you busy folk can find some quickly prepared recipes because that mode of thinking just doesn’t have to be true. You might not have fresh sage or garlic laying around or time to roast a chicken but all these ingredients are available at most grocery stores and dried herbs work just as well.
There is some prep work in this recipe but I buy most of the ingredients are ready to go including a roasted chicken from Whole Foods and a pack of sliced mushrooms. I save time on this “home-cooked” meal by using shredded meat from the roasted chicken and I save the carcass and bones in a huge ziplock for broth later.
I tend to have a spaghetti squash sitting around on the counter ready to cook or one already cooked and shredded in a tupperware because it’s so versatile and good to have on hand. Most grocery stores sell them and they take less than 10 minutes in the microwave to prepare. The taste is a little sweet and a little nutty but pretty mild so any number of sauces and spices taste good on it. Being italian, I’m partial to meatballs in red sauce (or gravy like we called it growing up) and pestos but you can experiment and create lots of meals with your imagination.
The bulk of the work in this recipe is just cooking your shallots and mushrooms stove top and shredding your spaghetti squash and your roasted chicken both of which take just a minute or two. Most recipes will tell you to shred your chicken with two forks but if you’re cooking for yourself I recommend tearing it apart with your (clean) bare hands so you can nibble on the wings and skin as you’re moving along.
Once those are done all you need to do is combine everything and toss with some tongs and you’re ready to go.
I’ve had this reheated and it’s still perfectly delicious though I find when I reheat dishes made with coconut milk they taste a little more coconutty the next day. I definitely prefer this fresh but the leftovers are still pretty incredible.
- 1 roasted chicken
- 1 small spaghetti squash
- 3 tbsp butter or ghee
- 1 shallot
- 3 cloves garlic
- 8oz sliced mushrooms
- 1.5 cups chicken broth
- ¼ cup dry sherry (optional)
- 2 stems of sage leaves chopped or 2 tsp dried sage
- ½ can coconut milk
- 2 tbsp arrowroot powder
- Stab your spaghetti squash multiple times all around with a sturdy small knife (the skin can be tough so be careful) and microwave on a plate on high for 7 minutes. Check the squash periodically, it should be softened but not mushy when it’s done
- While squash is in microwave start your sauce
- melt your fat in a skillet over medium heat
- Add chopped shallot and mushrooms and cook until softened, about 5 minutes
- Add minced garlic cloves and sage and cook 1 more minute
- Salt and pepper to taste
- Add chicken broth and sherry (if using) and cook until slightly reduced, about 10 minutes
- Add ½ can coconut milk and your 2 tbsp arrowroot powder to mushrooms and whisk with fork until well mixed and heat 2 minutes until slightly thickened
- While your sauce is cooking, shred your chicken and add to large bowl
- After squash has cooled for 5 minutes carefully cut in half lengthwise, removed seeds and pulp, then shred spaghetti strands with fork. Add to bowl
- Finally, add your sauce to your bowl and toss with tongs