Featured Recipe: Spaghetti Squash
For an easy, low calorie, nutritionally rich spaghetti option….
Ingredients you will need:
1 spaghetti squash
1 green bell pepper
1 small yellow or white onion
1 cup broccoli florets 1-2 zucchini
2 tablespoons minced garlic
Small handful basil
2 tomatoes- seeds removed
Dice your onion and cut broccoli, tomatoes, zucchini, and bell pepper into small chunks.
Heat large pan to med and add 2-3 tablespoons of olive oil. Add veggies and cover. Stir often and simmer until broccoli is tender and onions translucent.
Add one jar of sauce to pan. Reduce heat to low and cover. *Avoid pre made sauces that contain corn syrup or sugar. Look in organic section of your grocery store.
Hardest part is cutting it! Cut in half length wise and remove seeds. Pre-heat oven to 375. Place on baking sheet cut side up and bake for 30-40 min until squash readily separates into “noodles” with a fork. Note: Spaghetti squash is a great low calorie option for those looking for fat loss. If you are an ectomorph or need additional calories, stick with whole wheat pasta.
You can also cut in half length wise and microwave 6-8 minutes. Though baking retains more nutritional value.
Fork squash on to plate and cover with lots of hearty sauce.
If you love cheese on your pasta, try using nutritional yeast instead. Virtually no calories and a good source of vitamin b and has a cheese like flavor.