April's Food Freedom

Each month I will bring you a recipe of the month that is healthy, easy and tasty! 

 

MEDITERRANEAN SPAGHETTI SQUASH

Brought to you by Jennifer Maggiore from Living Well Nutrition. Jennifer is a fitness trainer and nutrition coach that helps people become the best versions of themselves. She is so fun and knowledgable.

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*Spaghetti squash is one of the most versatile vegetables out there.  It makes for amazing substitutions for any pasta lover.  I love this recipe because it saves so much time buying all the ingredients all prepared, except the squash of course.  You can make this with any flavors you like, Italian, Mexican, vegetarian or paleo.  This recipe is fantastic with added shrimp or chicken to make it a full meal.  If you leave out the cheese, it is completely Paleo as well. One cup of regular wheat pasta has 221 calories and 43g of carbohydrates.  On cup of spaghetti squash has only 31 calories and 7g of carbohydrates.  It will fill you up and has more fiber than regular pasta as well all while saving 90% of the calories and carbs.  I would make the switch!

 

INGREDIENTS:

1 Spaghetti squash

1 jar Kalamata olives ( I use only about half the jar and cut them in half)

1 jar roasted red peppers (chopped)

1 jar artichoke hearts (I prefer in oil)

1 jar sun dried tomatoes (chopped or julienned)

1 jar basil pesto

Feta or goat cheese to taste

 

INSTRUCTIONS:

  1. Preheat the oven to 400.

  2. Put the entire spaghetti squash in the oven and roast for 50-60 minutes.

  3. Remove it from oven and let it sit for about 15 minutes.

  4. Cut into your squash lengthwise being careful as the steam will escape and it will be hot inside.

  5. Take a fork and remove the very interior section where all the seeds are and discard.

  6. Use your fork to scrape the inch or so of flesh around the outside into strands like noodles.  This should just really fall into a bowl with your fork with very little work.

  7. Mix and separate the noodles.

  8. First add your pesto.  I use about ¼ - ½ cup for the entire squash.  Mix it around so it covers all the noodles.

  9. Then add all the other ingredients except the cheese.  Mix it up well.  (I add the oil from the tomatoes and artichokes for a more enhanced flavor)

  10. Garnish with cheese and fresh parsley.  

For more information contact Jen Maggiore with Living Well Nutrition at:

jen@livingwellnutritionservices.com…610-742-1093