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
Client Services Director by day, hobbyist chef by night, I'm here to do what I do best, help people and cook. My goal is to bring you no nonsense nutritional goodness. My recipes are made from whole, natural, unprocessed, available,real food and are easy enough for anyone to make. Questions? Let me know. I'm here to make eating paleo style easy for everyone. 
I’m really excited to try this! Thanks for all your awesome recipes. Keep em’ coming
you’re totally welcome. Hope you like it!
Excellent recipe and I know any additional quick and easy recipes will be a hit because that’s one of the most popular searches on chowstalker. That’s for letting us share your creations!
Great! I can’t wait to share more.
This sounds amazing. I just bought a small spaghetti squash this week, too. Bet this would be equally good using tarragon instead of sage. I may try half the squash and mixture with one; half with the other herb. Can’t wait to try this one out!
let me know how it goes!
If you don’t have a microwave, what is the best way to cook the squash?
I’ve never actually used this method but you can bake it too! http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm
I did not have a roast chicken handy, but I had chicken thighs…I cooked those with salt and pepper in the pan first, then proceeded with your directions. All the tasty browned chicken bits got cooked into the sauce.
Growing up, my mother made a creamed chicken and mushroom dish. I think it is the addition of the sherry (heck yes, I am not whole30 right now) that reminds me of her dish. Perfect Friday night comfort food!
hope you enjoy it!
This looks amazing! Can’t wait to try it.
Wohoo! A friend of mine made it and just told me it was too watery….so be sure to give it some time to reduce and add a little more arrowroot powder if it’s too soupy. It won’t be like a thick alfredo sauce but it shouldn’t be super watery either.
This recipe was a HIT. I really took my time with the mushrooms/shallots until they got that nutty toasted flavor. My daughter asked to take leftovers to school…NEVER happens. This recipe is going on “List of Perpetual Rotation”!
Oh, btw…I had time, so I baked the squash…on 375 for about an hour.
That’s great news! And I love that children like it too. I never bake my spaghetti squash but I am going to try it next time. The microwave method isn’t necessarily that easy…the time is variable and it get’s really steamy and hard to handle so I’ll try baking next time!