Many times the mood strikes me to concoct something new in the kitchen with ingredients I have on hand. Maybe it’s a little challenge to myself to see what I can come up with while being healthy and delicious, oh it better be delicious! I present this little gem of a recipe; it’s gluten-free, high in protein and full of yummy veggies (some from my own garden). While the spaghetti squash is cooking in the oven you can prepare the other ingredients, I’m a little obsessed with multi-tasking and getting things done quickly. This recipe will be easy to prepare and cook, and should make about three servings.
Spaghetti squash has some fantastic health benefits and I recommend swapping it out for your regular white noodles. First, the squash has more nutrients than regular noodles, such as Vitamin A, C, E & K and several B vitamins. It’s one of the best sources of alpha-carotene and beta-carotene, needed for healthy eyes and skin. It also contains zinc, calcium, copper, selenium and manganese. This website goes deeper into a break down of vitamins and minerals but also has a special point on the farming and soil aspect of this winter squash. You’re getting way more health bang for your buck. But the squash is also low in calories, a mere 42 calories per cup. It’s a great source of healthy carbs (we need healthy carbs for energy production within the body and blood sugar stabilization) and contains fiber (which helps you poop!) You’re welcome.
Ingredients
1 spaghetti squash, cut in half lengthwise, both ends cut off
1 yellow onion, diced
1/2 cup green bell pepper, thick slices
3 garlic cloves, smashed
3 links of chicken sausage, sliced
1 cup cherry tomatoes, sliced lengthwise in half
1 green onion, coarsely chopped
1/3 cup block parmesan cheese, grated
10 sage leaves, coarsely chopped
2 TBSP white cooking wine
coconut or avocado oil
Put It Together
Preheat oven to 425 degrees. Place spaghetti squash in a large baking dish, cut side down, add about 1 inch of water to dish. Place dish in oven and bake for about 30 minutes, until squash is tender when pierced with a fork. Remove from baking dish and allow to cool. Once squash is cool enough to handle, shred the inside with a fork creating “spaghetti noodles”. Place noodles in a big bowl.
Heat a large non-stick pan on medium-high heat, add about 2 tsp of oil to pan. Add onion and sauté for about 10 minutes, until onion starts to slightly brown. Add peppers and garlic, sauté for about 4 minutes. Add chicken sausage, tomatoes and white cooking wine, continue to sauté until sausage turns golden brown and most of the liquid is evaporated. Divide noodles onto plates and top with sausage veggie mix. Garnish with cheese, green onion and sage.