Today marks day 4 of the January Whole30 and so far things have been great! While I’ve had some cravings (I’m lookin’ at you cheese and chocolate) things haven’t been too bad. We’ll see how the next few weeks go, but for now I’m enjoying the healthier foods and testing my willpower. I’ll do an official Whole30 checkin at the halfway point, so keep an eye out for that! I’ll be sharing how things are going and what I’ve been eating.
BUT if you want to keep up with all the fun Whole30 shenanigans, check out my Instagram stories! I’m sharing how my days are going, every meal I eat (to keep me accountable, and because people voted and said they wanted to know – ha!) and how I’m balancing life as a breastfeeding mom, working out and doing the Whole30. It’s a mess, but a fun crazy one.
As for today’s recipe, I’m SO excited to share it with you. I had a random craving for some chicken spaghetti the other day and decided to try my hand at making a Whole30 version of it. While yes, it does lack the gooey creaminess you get with cheese, it’s packed full of flavor, makes a TON of food (I’ve been eating on it for a few days now) and is hubby approved.
I made my favorite cashew cream sauce, some homemade “Rotel tomatoes” and used spaghetti squash in lieu of pasta. While I cooked the chicken myself, you could also use a Whole30 compliant rotisserie chicken instead to make the recipe even easier. I definitely foresee us making this delicious chicken spaghetti (squash) time and time again!