Keep Those Resolutions In Check with Our Spaghetti Squash “Pasta”
How are those New Year’s resolutions holding up? Have you been working out more? Eating healthier? Whether you’re on- or off-track with your 2014 goals, we’re here to help… with dinner! Spaghetti squash is in season and it’s a great low-carb, low-calorie, and gluten-free alternative to pasta. We’re dishing up three tasty spaghetti squash “pasta” recipes that will help you keep those resolutions in check. Say hello to guilt-free comfort food!
Spaghetti squash is a cinch to prepare. Let’s get cooking!
Ingredients:
– 1 spaghetti squash
– extra-virgin olive oil
– salt and pepper, to taste
Instructions:
1. Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes.
3. Using a fork, scrape around the edges of the squash to shred your “noodles.”
Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.
Place the squash cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes. Using a fork, scrape around the edges of the squash to shred your “noodles.” Now we’re ready to add some sauce!
Bye bye, basil. Spicy arugula is guaranteed to kick your traditional pesto up a notch.
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– 3 cups fresh arugula
– 1 cup Parmesan cheese
– 1 cup pine nuts
– 2 garlic cloves, peeled
– 1 1/2 cups extra virgin olive oil
– salt and pepper, to taste
Instructions:
1. Place the arugula, garlic, pine nuts, Parmesan, salt, and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse. Scrape down the bowl, as needed.
2. Toss the sauce with the squash noodles. Enjoy!
Place the arugula, garlic, pine nuts, Parmesan, salt, and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse.
Love that vibrant green hue!
Toss the sauce with the squash noodles.
Bon appetit!
This is the easiest tomato sauce you will ever make. Seriously.
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– 4 tablespoons extra virgin olive oil
– 2 small yellow onions
– 4 cloves garlic
– 2 28-ounce cans crushed tomatoes
– salt and pepper, to taste
Instructions:
1. Heat olive oil in a medium saucepan. Chop the onions and mince the garlic. Add the onions to the saucepan and cook over medium heat until translucent. Add the minced garlic and cook for 2 minutes.
2. Add the tomatoes. Cook, stirring occasionally, for 30-45 minutes. Season with salt and pepper.
3. Toss the sauce with the squash noodles. Enjoy!
Heat olive oil in a medium saucepan. Chop the onions and mince the garlic. Add the onions to the saucepan and cook over medium heat until translucent. Add the minced garlic and cook for 2 minutes.
Add the tomatoes. Cook, stirring occasionally, for 30-45 minutes. Season with salt and pepper. Your kitchen should be smelling AMAZING right about now.
Toss the sauce with the squash noodles.
Top with some Parmesan cheese and enjoy!
Creamy ricotta, tart lemon, and nutty Parmesan? Um, sign us up!
Ingredients:
– 2 cups ricotta cheese
– 1 cup Parmesan cheese
– 2 teaspoons lemon zest
– 2 teaspoons lemon juice
– 3 tablespoons extra virgin olive oil
– salt and pepper, to taste
Instructions:
1. In a large bowl, combine the ricotta, lemon zest, lemon juice,Parmesan, salt, pepper, and olive oil. Mix together.
2. Toss the sauce with the squash noodles. Enjoy!
In a large bowl, combine the ricotta, lemon zest, lemon juice,Parmesan, salt, pepper, and olive oil.
Mix together.
Toss the sauce with the squash noodles.
Add a squeeze of lemon and you're good to go!
Check out our list of low carb meals to get even more dinner ideas.
