One of the greatest resources I have when I’m attempting to figure out what to feed my family every week are my girlfriends.  

With kids and without kids.

Although.  I have found the best recipes for ‘quick and easy’ from fellow mommas- and thats my motto these days.  Well, quick, easy, and {mostly} healthy.

My pre-babies cooking days were quite elaborate.  We ate promptly at 6pm, and I spent at least an hour preparing.  I also spent two hours at the grocery store and another two hours meal planning.  

I was a personal chef in another life {2 years ago}, and had virtually zero limits to what I was able to make.  One of my clients preferred that I choose the menu every week, and surprise them upon delivery.  I cooked for them for three years and they never ate the same meal twice.. unless requested.

ANYway.. Those days are behind me.  My motto remains and is standing ground strong.

My girlfriend and fellow twin mom turned me onto this recipe from PaleOMG.   She sent me a picture of her boys stuffing their face by the handful and I was immediately intrigued. 

“They are so precious.. but more importantly, what in the world are they eating?!“

And here we are.. three days and a trip to the grocery store later.

Chicken Sausage Spaghetti {Squash} Pie 

Original recipe adapted from PaleOMG {HERE}

Both little birds have been weird about food lately. Every couple months they go through an eating strike for nearly three weeks, and then they are back to eating as normal.  

We do lots of smoothies during that time..

This go round of the eating strike I’m relating it to teething.

I was nervous to offer this to them for fear they would refuse to eat all together. I had a ‘back-up’ plan ready to go just incase.

Jolie dove right in.. 

The key with this recipe is to make sure the liquid is drained well.  I dry roasted my squash {without water in the baking sheet}, so I think that helped, but I still had quite a bit release after cooking was done and while it had a chance to rest.  Next time I make this I plan to make the squash a day ahead and let it sit in the fridge.  

Oh.. and I can’t forget to mention that this recipe is EASILY made ahead of time.  I prepared the casserole in the morning to the point of baking, and then popped it in the fridge until it was around the time for dinner. It would freeze well, too, for those of you momma’s getting ready for school to start.  Getting ahead of the game for those busy school year nights to serve something healthy to your family is always a win.  Not always easy, I’m sure – but the effort counts for something.  Summer nights have been lazy for us over here, and I can imagine for all of you that this might be the same.  

Getting back into the routine for including regular healthy meals for my family of four is helpful when I have simple {make-ahead} dishes like this one.