Pork Marsala is one of our favorites. Enjoy!
Spaghetti Without the Carbs (and a bonus!)
What do you eat if you like spaghetti but don’t want all the carbs or the calories? Spaghetti Squash. Yes, I said Spaghetti Squash. Its consistency isn’t very different than that of spaghetti, and it is the perfect healthy alternative. Even Dr. Oz agrees (If you don’t believe me, look over doctoroz.com’s spaghetti squash recipe)! Let’s take a quick look at the benefits:
- Spaghetti Squash is full of fiber (just as much as spaghetti!)
- Low in fat and salt (Yes, this can make it taste a little bland, but the secret is all in the preparation!)
- Spaghetti Squash is rich in vitamins (A, C, and B vitamins to be exact!)
- Excellent alternative to implement with a Paleo diet plan
- Spaghetti Squash is adaptable—it can be prepared in multiple ways!
I personally love to cook with this versatile and yummy vegetable, and I have a few recipes that feature it in the recipe section of the site. For example, one of my favorites is a Simple Spaghetti Squash Skillet originally created by Rachel Maser. When I happened upon the recipe on CleanFoodCrush, I knew I had to try it because Spaghetti Squash works so well with pork and tomato sauce! I adapted the recipe to give it my own tasty twist, and John and I both loved the result. Now, I’d like to share it with you:
- 1 spaghetti squash
- 1 tsp. extra-virgin olive oil
- 1 lb. Circle B Ranch ground pork
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup diced red bell pepper
- 8 oz. sliced mushrooms
- 3 cups fresh diced tomatoes
- 2 cups Marina’s Italian Style Tomato Sauce
- 2 Tbsp. fresh parsley
- 2 tsp. chopped fresh basil
- ½ tsp. chopped fresh oregano
- Pinch of hot pepper flakes
- Sea salt and freshly ground black pepper, to taste
- Sprinkling of all-natural parmesan cheese (optional)
For Spaghetti Squash Prep:
- Cut a medium spaghetti squash in half, scoop out the seeds.
- Very lightly coat the inside with olive oil.
- Bake at 375°F, skin side up, on a flat sheet pan for about 45 minutes.
- Cool a bit, and use a fork to shred “spaghetti” out of the skin. Use paper towels to soak up a little of the moisture.
For the Skillet:
- Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
- Heat olive oil in skillet; once hot add onion and red bell pepper and sauté until tender, about 3 minutes, adding in garlic and mushrooms during last 30 seconds of sautéing.
- Pour in diced tomatoes and sauce. Stir in fresh parsley, basil, oregano, pepper flakes, and season with salt and pepper to taste.
- Bring to a gentle boil then add cooked spaghetti squash noodles and cooked meat; stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
- Garnish with fresh chopped basil and a touch of Parmesan. Serve warm.
Depending on your taste, you may also want to try out the other recipes pictured above. Another of my go-to dish picks is Asian Spaghetti Squash. Or, if you prefer a cheesy, baked dish you can prepare Three-Cheese Spaghetti Squash Gratin with Bacon. Yummy!
Now, for an additional bonus. I already mentioned that Spaghetti Squash is extremely versatile and can be prepared in numerous ways. For more information about the best ways to cook the veggie—and more delicious recipes—visit this extremely informative blog http://chewtheworld.com/how-to-make-spaghetti-squash.
And for those of you who would like to know more about the Spaghetti Squash, this comprehensive article https://www.quickeasycook.com/spaghetti-squash/ will give you all the information you need to know about the veggie—including complete nutritional information, tips from cooking experts, and even more fantastic recipes.