Creamy Spaghetti Squash

Ingredients

• 1 medium sized spaghetti squash
• 1.5 lb chicken breasts (you could use a whole chicken just double the ingredients or adjust accordingly)
• 1 small box organic chicken broth 8oz.size
• 1 pack chicken sausages (optional), cut thinly
• 1/2 cup canned coconut milk
• 1 can tomato sauce
• 1 bundle of asparagus, chopped
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 2 teaspoon dried leaf oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp celtic sea salt
• pepper, to taste

Directions

1. Put chicken breasts in crock pot with chicken broth and let it cook on low for 3 1/2 � 4 hours
2. After 3 hours, cut up asparagus into small pieces (about 1-2 inches) and add to crock pot. If you�re not around, just cut, steam and add the asparagus at the end with the rest of the ingredients.
3. Preheat over to 375. Stab your spaghetti squash a few times with a fork and put on cookie sheet. Cook for 40 minutes to 1 hour (until you can easily pierce it with a paring knife). The cut it with a knife, scoop out seeds, then use 2 forks to get the strand out.
4. After the chicken has cook approximately 4 hours (no more), take it out and shred, then put it back in crock pot.
5. Then, add your spaghetti squash, tomato sauce, coconut milk and all of the spices to the crock pot with the chicken and let cook on warm for a bit longer ( 20-30 minutes) so the flavors can soak in.
6. If you�re going to add sausage, now is the time to cut it into thin pieces and cook until brown, add to crock pot and enjoy!