Chicken Florentine Spaghetti Squash // Paleo

This, my friends, is one worth making. Mind you, you need to get a good sausage {the weird chicken sausage we got did not work, but the thought was there and I could taste how good it would be if I had the right sausage- that's how good it was!}  Also adorable, keeping your spaghetti squash skins, and serving this up right inside! Super cute, super easy. Me, I always quarter my squash to cook it in the microwave since I'm entirely too impatient to wait for it's 40 minute roast time//so I served this sucker up in my super adorable {and bright orange} Rachael Ray bubble and brown dishes. 

Let's get to it, shall we? I found this recipe on stupideasypaleo.com

it was a guest post from the awesome chick that writes popularpaleo.com

ingredients

1 medium spaghetti squash
1 package//4 links chicken sausage (organic, gluten-free; I would go hot)
1 organic onion, diced
2–3 cloves garlic, minced
3 cups//3 large handfuls organic baby spinach leaves, packed
2–3 TBL EVOO
S+P to taste
Optional: chopped flat-leaf parsley for garnish

instructions

1. First- cook the spaghetti squash. I will have to do a post specifically on how to do this, but here's my trick. Cut squash in half, and remove seeds and pulp with a spoon. Split squash into quarters, place in a glass Pyrex with some water, cover with plastic wrap and seal tightly. Nuke in microwave for 10-13 minutes depending on size of squash. {be VERY careful when removing from the microwave- there will be all sorts of steam trapped under that plastic- trust}
2. While the squash cooks, heat a large skillet to medium-high and drizzle in a few tablespoons of extra virgin olive oil. Once the oil is heated, crumble in the sausage, onion and garlic. Cook and stir until the sausage is just about cooked and the onion is translucent—this should take about 10 minutes or so. Add the spinach leaves on top of the mixture in the pan so that it wilts as the rest of the items cook. Stir it all together as the spinach cooks down. Turn off heat.
3. Once the squash is cooked and cooled slightly, hold each section with tongs to drain, and use a fork to scrape out the strands. Transfer into the pan with the sausage mixture, season with S+P, and toss the squash with the sausage and spinach so everything gets evenly combined. Top with parsley if you'd like. 

notes

• I think I also threw this under the broiler once it was all done. If you wanted to cheat a little, this would be delightful with a little parm sprinkled on top. Mm Mm.
• This was super easy and actually pretty quick to make. Again, if you roast your squash it takes wayyyy longer. Who has time for that after working all day?! But if you are anti-plastic-in-the-microwave as some are, you certainly can roast your squashes. 
• This reminds me slightly of the Spaghetti Pie recipe I posted here. Although, these flavors + that preparation, hmm... I might be on to something....