The migraines have been so hard recently. And they have made cooking a challenge (because when they hurt too badly, I can barely eat anything—you know how that feels).
And, of course, the migraines leave me depleted of energy (completely). However, my husband and I do need to eat and he has been so sweet through these migraine stained months, making toast for me and a quick meal for himself.
At some point last week, I was on a migraine free day and went to the store to make an actual meal for us. As I mentioned, I was exhausted from the frequency of migraines and needed to make something quick with migraine friendly foods, which, as you know do not typically include processed or prepared foods. Over the years, I have found that I can eat Dave’s butternut squash sauce without difficulty. I love spaghetti but that is not an option right now as I am sensitive to tomatoes. Dave’s butternut squash sauce does have some tomato but not enough to cause me problems.
This meal turned out to be delicious, and hubby told me that he also loved it. Thought I would share because it is easy (very).
1 Spaghetti squash
Pasta (I have been tested and re-tested for gluten tolerance with all results showing a tiny sensitivity but by no means gluten intolerance; for the most part we do gluten free but occasionally regular products. One of my favorite GF pastas is made by Ancient Harvest)
3-4 cloves garlic
1/2 Red Pepper
1/2 Green Pepper
2 boneless, skinless chicken breasts
3/4 Jar of Dave’s Butternut Squash Sauce
1 Tbsp dried oregano
Salt, Pepper, and Cayenne Pepper to taste (I always add some cayenne because research shows that it can help decrease migraines)
Cook spaghetti squash: there are several ways to cook it. I use (probably) the easiest method. Wash squash and poke holes into skin (like you would a potato). Bake at 400 for 45-60 minutes. When it is good and cooked it will feel soft and the skin will be slightly browned. Cut in 1/2, remove seeds, take a fork to pull the squash from shell (see photo—it will look like spaghetti noodles).
Cook pasta (see the box for instructions)
Chop shallot, garlic, peppers
Saute the veggies in ~1- Tbsp olive oil
Chop chicken into bite size nuggets
Once the veggies are soft, add chicken and cook on medium high for ~ 7-10 minutes, stirring occasionally
When the chicken has cooked through add the sauce and spices, cover and simmer for ~ 5 minutes (or longer, but simmer on low so the chicken stays tender)
Put spaghetti squash and/or pasta on a plate, pour sauce over it and voila!
Simple, easy, nutritious, yummy, and migraine friendly