If I’m being totally honest here, I got the idea to add butter to my sauce from watching the Showtime show Episodes with Matt LeBlanc. His character makes his red sauce with butter, and I thought that probably tastes amazing and since grass-fed butter is great for your health, I gave it a try. This recipe is extremely easy to make and requires virtually no skill. Most of my recipes are easy like that because I am not a natural-born cook myself and I want to cater my recipes to other people who aren’t natural-born cooks either but want to maintain optimal health. This would be even better with some grated cheese on top.



2 lb organic chicken breast or thighs (I used breasts)
1 spaghetti squash
3 15oz cans of organic tomato sauce (sugar-free)
1/4 cup grass-fed butter, melted
1 tsp dried basil
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp dried oregano
1 tsp dried minced onion
1/2 tsp ground sage
1/2 tsp dried rosemary
salt & pepper, to taste


1. Pour tomato sauce into crockpot
2. Add melted butter and stir
3. Add in all the spices and mix together well
4. Place the chicken in the crockpot and cover with sauce
5. Cook on low for 6-8 hours
6. Pre-heat oven to 425
7. Cut spaghetti squash in half lengthwise
8. Remove seeds
9. Place spaghetti squash face down on a baking sheet
10. Bake for 45 minutes
11. Remove from oven and use a fork to remove spaghetti squash threads into a big bowl
12. Shred chicken using two big forks and mix around with sauce
13. Pour sauce and chicken on top of spaghetti squash and mix everything together