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I absolutely love food that is both delicious and nutritious, so I am always looking for new recipes, playing with possibilities, and adding standouts to my own personal repertoire.
Of course, anytime you start talking about healthy eating, carbohydrates inevitably arise as a challenging food group. Despite having very little nutritional value, they are surprisingly pervasive and difficult to moderate. That’s because carbs increase insulin and insulin increases cravings… for carbs! That’s their sneaky little secret!
There are plenty of reasons to limit carbohydrates, but here’s one you may not have considered but that I’d like you to think about. Whether it’s bread or pasta or rice or potatoes, more often than not carbs are a fairly bland delivery system for other more flavorful toppings or sauces. You can literally just eat the avocado spread, hearty bolognese, veggie stir-fry, etc., without missing out on anything. Try it!
There are also plenty of healthy and tasty substitutes like mashed cauliflower in place of mashed potatoes and spaghetti squash in place of pasta. I find that these healthy alternatives not only taste great, but they give dishes a lightness that keeps me from feeling weighed down and bloated.
Here are two of my favorite healthy spaghetti squash recipes that will make you forget all about pasta!
Spaghetti Squash Spaghetti
This light, fresh, and unexpected bouquet of flavors is like a pop of summer!
Ingredients:
2 spaghetti squash
1 (28oz) can diced San Remo tomatoes
4 cloves garlic, chopped
1 tbsp olive oil
1 tbsp ghee or butter
1/2 cup fresh basil, chopped
salt & pepper
zest of 1 lemon
Directions:
Preheat oven to 350 degrees.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place face down in a baking pan in 2 tbsp of water and bake for 30-40 minutes. (Once cooled, it should fork from the center out into perfectly al dente strands.)
Sauté garlic in olive oil on low heat just enough to infuse the oil without browning the garlic.
Add diced San Remo tomatoes, ghee or butter, and salt and pepper, to taste.
Simmer on medium-low heat for 2 to 3 minutes.
Remove from heat and stir in lemon zest.
Spoon sauce over spaghetti squash.
Garnish with chopped, fresh basil.
Serve and enjoy!
Spaghetti Squash Lasagna
The substitution of spaghetti squash for lasagna noodles really elevates the whole dish with a fresh lightness that keeps the meat and cheese from being too heavy.
Ingredients:
2 spaghetti squash
1 lbs lean ground beef or ground turkey
1 can San Remo tomatoes
8 slices mozzarella cheese
1 onion, chopped
4 cloves garlic, chopped
1 tbsp ghee or butter
1 tbsp olive oil
2 cups basil, chopped
2 cups spinach, chopped
salt & pepper
Directions:
Preheat oven to 350 degrees.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place face down in a baking pan in 2 tbsp of water and bake for 30 minutes.
Sauté onion and garlic in olive oil and ghee until soft.
Add lean ground beef/ground turkey and sauté over medium heat until brown.
Add can of blended San Remo tomatoes, chopped basil, and salt and pepper, to taste.
Spoon meat sauce into squash cavity.
Sprinkle with chopped raw spinach and then add a layer of mozzarella.
Add more meat sauce.
Finish with cheese for creamy texture and crispy edges.
Return to oven and bake for 25 minutes until golden and bubbly.
Serve and enjoy!
