Sometimes you are just craving some spaghetti and maybe you are craving chow mein at the same , maybe not? Anyways, I wasn’t craving the two of those at the same time either BUT I was craving some noodly goodness. There is one problem though, I do not like noodles. Call me weird, laugh, cry, I just don’t. Probably due to the fact that I can’t have wheat and GF noodles are just eh. Call me a drama queen but we only have 3 meals in a day & I am not about to waste one on refined noodles!
All was well when I discover spaghetti squash and its nutrient dense goodness. They are low in calories and rich in nutrients. People who live a low-carb lifestyle are also super fans of this squash. Almost every essential vitamin is found in spaghetti squash but you’ll get lots of B vitamins and vitamin C. This seasonal squash is perfect for winter stir-drys or summer squash bowls. You can freeze it, chop it and blend it!
Simple 1 dish meal for the family.
- 1 spaghetti squash
- 1 tbsp avocado oil
- 1 tsp sea salt/Himalayan salt
- 1 summer squash/zucchini
- 3 medium carrots
- 1 medium onion
- 3 garlic cloves
- 2 tsp ginger freshly grated
- 1/4 cup coconut aminos
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*preheat oven to 350 F
*spray baking with avocado oil & sprinkle with sea salt, chop the spaghetti squash in half (long ways) and lay face down on the pan and bake for 45 minutes
*while it's baking, chop vegetables and when there is 5 minutes left on the squash, begin to sauté your vegetables
*scoop out the spaghetti squash (carefully, it's hot) and mix with vegetables
*add coconut aminos and grated ginger
* serve and enjoy (don’t forget to eat slow! <— read more about that)
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