Happy Friday! Today I’m featuring a guest post from blogger Amber Vesey of the food blog Eats & Exercise by Amber. I’m always looking for like minded bloggers to feature and write for our site. Amber came into our market and we instantly made a food blogger, celiac, health connection. I am thrilled since it was my first time meeting a fellow food blogger in the flesh! Welcome Amber.
Guest Post by Amber
Hi! I’m Amber and I’m ecstatic to be a guest blogger for The Gluten Free Chef Calvin! I’m a twenty three year old girl crafting up gluten free and (mostly) dairy free creations in her kitchen. I don’t let my severe IBS or Celiac Disease hold me back from fueling my body with food that is both delicious AND nutritious. Life’s too short to live off of only salad! I blog over at Eats and Exercise by Amber sharing easy recipes, positive vibes and body image promotion, as well as my love of fitness.
Italian Spaghetti Squash Skillet
For those nights when you want a BIG bowl of comfort food, look no further, this is the perfect recipe for you! Spaghetti Squash, Kale, and Diced Tomatoes come together to create a fusion of Italian flavors in simple dish. I have made this dish, many times, with: grilled chicken, baked chicken, shredded chicken, ground turkey, broiled salmon, and skillet cooked salmon. I’ve even mixed chicken and ground turkey, as well as my chicken and salmon together with this dish! All options are delicious and truly up to you!
1 Defrosted Chicken Breast/Ground Turkey Serving/Salmon Filet
14.5 Ounce Can of Diced Tomatoes (keep juice, don’t drain) – I used about 3/4s of the can!
Kale/Spinach/Other Leafy Green
Spaghetti Squash- Cooked and “Forked”
1 teaspoon of garlic (add more if you want a more “powerful” garlic flavor)
- Spray or use 1-2 teaspoons of olive oil for your medium to large sized skillet
- Turn heat to medium
- Add in half of the can of diced tomatoes, with juice
- Add in your: protein, leafy green, and optional veggie add ins, stir, to ensure everything has been coated with the diced tomatoes and juice, if not, add in more from the can.
- Now add in your teaspoon (or more!) of minced/crushed garlic, stirring again
- Continue to cook your skillet meal, until tomato juice starts to boil, stir again and let simmer for a few minutes
- While your skillet is simmering either: serve desired amount of spaghetti squash in bowl (heat up if necessary)
- Add spaghetti squash to skillet, continue to cook until dish is warmed all the way through
- Transfer all skillet items to a bowl and ENJOY this hearty yet healthy, comforting Italian dish!
- This dish can be made, using pre cooked meats, veggies, and spaghetti squash, just simply add a can of diced tomatoes, crushed garlic to your tasting and voila, dinner is done! I am a Meal Prepper so this is typically what I do!
- Like spice? Add crushed red pepper flakes
- Vegetarian or Vegan? Swap out the meats for tofu or tempeh
- Mix your ground turkey and chicken together OR Mix your meat with salmon for “surf and turf”
- I have not made this and saved it all together as a left over, I feel it may become too watery
- Not a fan of spaghetti squash? Use regular spaghetti, zoodles, or even rice noodles
- Serve with quinoa on the side with olive oil, salt, and pepper if you need your starch fix like me 🙂
For a more expanded ingredients and recipe suggestions visit Amber’s blog here heck me out there, or get your daily dose of by following @eatsandexercisebyamber on Instagram.