Want to try to cut down on carbs normally eaten through pasta? While you can eat clean whole grain pasta - another option is to ZOODLE it!! Use spaghetti squash as you "noodle" and it tastes amazing. Plus it's filled with more fiber and nutrients than your traditional pasta noodle...plus it's so much lower in calories and fat!
Ingredients:
- 1 (2-3 pounds) spaghetti squash
- 2 tablespoons olive oil
- kosher salt and freshly ground pepper, to taste
Directions:
Ingredients:
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with a nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper if desired.
- Place squash, cut side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
Now for a wonderful mixture to put on top!!
Ingredients:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese (if you're not dairy free!)
Instructions:
- Add all ingredients into a food processor and pulse until you get your desired texture.
- Add to your scraped strands of spaghetti squash
- Any leftover mixture can be stored in an airtight container for up to 4 days in the refrigerator
