Spaghetti Squash Spaghetti

Hello you GF lovers... I know you are out there!

If you are feeling a little "tired" with these shorter days and longer nights I encourage you to check out your diet. This week I have been feeling extra energy. A lot of people have said to me, "Care- that's impossible"...but I tell is! Last night at a business meeting, my friends said, "check out your diet. Make sure you are eating enough (5 meals a day) and lots of protein". Knowing my food allergies also helps. Avoiding these allergies right now will also give me more energy to take on these long nights! (that means no wheat, dairy, and to calm down on the coffee).

So tonight- we are eating Spaghetti...minus the pasta. If you are Italian - maybe don't read the rest of this blog post. Instead of wheat or rice pasta noodles, we are using Spaghetti Sqaush.

This was something Stuart just happened to "whip up" when he got home from work - so he gets the credit for this original and delicious (healthy) meal.

No excuses now :P

Ingredients and suggested cooking method:
- carmalize onions, garlic in coconut oil
- cook ground meat (beef/turkey/bison) with spices of choice (Stu used curry powder)
- add carrots, red cabbage, peppers- yellow and jalopeno, celery - continue to sautee
- add 4 tomatoes (diced), tomatoe paste (+ water)
- add wine vinegar (tbsp)
- 1/2 lemon (juice)
- add kale (2 large leafs chopped)
- parsley flakes (2 tbsp)
- Cayenne pepper
salt and pepper (to taste)

cook spaghetti squash in oven for 40 mins at 350 degrees. Cut in half and bake cut side down.

olive oil - 1/2 cup

Now scoop out your squash and put on your plate. Scoop out some of your pasta sauce and pour on top. If you can handle dairy - finish with some nice cheese for a delicious touch!

YUM! (this is me enjoying it :P) Hope you do too!

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