RECIPE: Dreamy Spaghetti Squash #HealthyHolidays

This week’s wellness feature includes a gluten-free and dairy-free recipe you don’t want to miss!

“Eat food. Not too much. Mostly plants.”

– Michael Pollan

In the season of excess, it can feel exhausting to restrict yourself.

Instead of focusing on what to avoid at the holiday parties, we’re doing a series of healthy dishes to *include* in your menu this month. Specifically items you can make in advance for the week.

Starting with the perfect, nutrient-rich pasta swap – spaghetti squash!

Screen Shot 2013-12-04 at 3.13.57 PM

Depending on the size of your spaghetti squash, this recipe can make 2-4 servings.

Ingredients:

  • 1 spaghetti squash
  • olive oil
  • lemon
  • butter of your choice (this vegan one is tasty!)
  • 1 medium chopped tomato (per person)
  • 1 chopped garlic clove (per person)
  • 1 TBSP of sunflower seeds (per person)
  • spices (cayenne pepper, garlic powder)

Directions:

  1. Depending on the size of your spaghetti squash, cut it in half or quarters.
  2. Scoop out and discard the seeds.
  3. Place the squash on a baking tray.
  4. Squeeze lemon over the squash. Add a small amount of olive oil, cayenne pepper, and garlic.
  5. Bake at 375°F for approx. 45 minutes.
  6. Remove and allow it to cool for about 5 minutes.
  7. Scrape the “spaghetti” from the squash and place in a bowl.
  8. Flavor with another squeeze of lemon (and a dollop of  butter or olive oil)
  9. Add the chopped garlic and fresh tomato. Bake for another 5 minutes (or place in the microwave for 30 seconds).
  10. Remove from the oven and add another sprinkle of cayenne pepper and powdered garlic to taste.
  11. When you are ready to eat, top with sunflower seeds for a slight nutty crunch.

Enjoy!

The Download on Spaghetti Squash:

  • Contains Vitamin A (supports eye and skin health) and Vitamin C (helps heal wounds, keeps teeth and gums healthy).
  • Good source of Vitamin B6, Pantothenic Acid, Potassium and Manganese
  • Only 42 calories and 10 carbs in 1 cup
  • Good source of dietary fiber

After you cook it, the spaghetti squash will last in the fridge for about a week.

When you want something warm, comforting, and flavorful – this is the go-to dish.

Whip up a batch on Sunday and have it on hand for your busy week.

 

XO

oh by the way

PS: Sweet dreams… The Total Body Support Pillow was initially made to relieve fibromyalgia and now children and adults are using it for a better night’s sleep. Cuddle up here.

Sorry, comments are closed for this post.

RECIPE: Dreamy Spaghetti Squash #HealthyHolidays

RECIPE: Dreamy Spaghetti Squash #HealthyHolidays

RECIPE: Dreamy Spaghetti Squash #HealthyHolidays

RECIPE: Dreamy Spaghetti Squash #HealthyHolidays

Sorry, comments are closed for this post.

Share
facebook twitter google-plus linkdin

This week’s wellness feature includes a gluten-free and dairy-free recipe you don’t want to miss!

“Eat food. Not too much. Mostly plants.”

– Michael Pollan

In the season of excess, it can feel exhausting to restrict yourself.

Instead of focusing on what to avoid at the holiday parties, we’re doing a series of healthy dishes to *include* in your menu this month. Specifically items you can make in advance for the week.

Starting with the perfect, nutrient-rich pasta swap – spaghetti squash!

Screen Shot 2013-12-04 at 3.13.57 PM

Depending on the size of your spaghetti squash, this recipe can make 2-4 servings.

Ingredients:

  • 1 spaghetti squash
  • olive oil
  • lemon
  • butter of your choice (this vegan one is tasty!)
  • 1 medium chopped tomato (per person)
  • 1 chopped garlic clove (per person)
  • 1 TBSP of sunflower seeds (per person)
  • spices (cayenne pepper, garlic powder)

Directions:

  1. Depending on the size of your spaghetti squash, cut it in half or quarters.
  2. Scoop out and discard the seeds.
  3. Place the squash on a baking tray.
  4. Squeeze lemon over the squash. Add a small amount of olive oil, cayenne pepper, and garlic.
  5. Bake at 375°F for approx. 45 minutes.
  6. Remove and allow it to cool for about 5 minutes.
  7. Scrape the “spaghetti” from the squash and place in a bowl.
  8. Flavor with another squeeze of lemon (and a dollop of  butter or olive oil)
  9. Add the chopped garlic and fresh tomato. Bake for another 5 minutes (or place in the microwave for 30 seconds).
  10. Remove from the oven and add another sprinkle of cayenne pepper and powdered garlic to taste.
  11. When you are ready to eat, top with sunflower seeds for a slight nutty crunch.

Enjoy!

The Download on Spaghetti Squash:

  • Contains Vitamin A (supports eye and skin health) and Vitamin C (helps heal wounds, keeps teeth and gums healthy).
  • Good source of Vitamin B6, Pantothenic Acid, Potassium and Manganese
  • Only 42 calories and 10 carbs in 1 cup
  • Good source of dietary fiber

After you cook it, the spaghetti squash will last in the fridge for about a week.

When you want something warm, comforting, and flavorful – this is the go-to dish.

Whip up a batch on Sunday and have it on hand for your busy week.

 

XO

oh by the way

PS: Sweet dreams… The Total Body Support Pillow was initially made to relieve fibromyalgia and now children and adults are using it for a better night’s sleep. Cuddle up here.

Sorry, comments are closed for this post.

SUBSCRIBE TO VICTORY RITUALS

A weekly mixtape of rituals and resources for mind + body >>