There are literally ENDLESS possibilities of eating spaghetti squash, and if you’ve never made one yourself then I don’t know how I can make you understand what you’re missing out on. (Hint: go get one tonight…)
For tonight’s easy and flavor-packed variation I present to you spaghetti squash with basil, coconut oil, garlic and grape tomatoes tossed with chicken.What was fun about tonights, was that the squash cooked up perfectly, allowing every “spaghetti” string to scoop perfectly out of the skin, leaving a clean “bowl.” (fyi – that doesn’t always happen where it scrapes clean, so that was extra special!) So I thought, how perfect! Let’s mix it up, then put it right back in!
Easy cooking tips:
- Preheat oven to 400 degrees
- Pop the squash in whole and bake 45 minutes, rotating halfway through
- Cut in half lengthwise
- Scoop out “pumpkin-like seeds”
- Shred squash into “spaghetti”
If you’ve never had noodles made from zucchini (or other vegetables, for that matter) you don’t know what you’re missing!!!
So today’s the day.
Go grab yourself a Veggetti (Bed, Bath & Beyond or Amazon) and get twisting!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
That’s my kind of cooking! Make it tonight and let me know how you liked it!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
Because of the thinner noodle shape, they will cook and soften just with the heat from the sauce! No need to pre-cook them or boil/steam them beforehand. Just add them in raw, and the strands will cook up in seconds!That’s why I LOVE them even more. NO HASSLE, NO EXTRA DISHES. 😉
That’s my kind of cooking! Make it tonight and let me know how you liked it! 
OK, don’t knock it til you try it. I know it’s not a typical combo to put in your eggs…but it’s amazing!!!
This fabulous concoction was born out of wanting more variety to my daily egg breakfast. My typical go-to of tomatoes, garlic and greens (spinach, chard, kale etc.) was needing a little switch-up.
I happened to have some shredded, unpeeled, raw sweet potato from a previous night’s dinner.
“Welp! Let’s see what happens,” I thought, and in they went!To my pleasant surprise, they were awesome! The natural sweetness comes out once they’re cooked, and because of the small shred, they cooked up in a flash with the tomatoes. So now they’re a regular weekly add-in to my morning egg routine. 🙂 But wait! There’s more! Let’s see for a quick sec 8 HEALTH BENEFITS of sweet potatoes, courtesy of MedicalNewsToday.com:
- Great source of beta-carotene –> powerful antioxidant in orange vegetables to reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.
- Diabetes – low glycemic index
- Blood Pressure – high in potassium. Potassium is associated with 20% decreased risk of dying from all causes!
- Prostate and Colon Cancer – beta-carotene can reduce cancer risk
- Fertility – vitamin A for pregnancy and lactation
- Immunity – vitamin C and beta-carotene boost immunity
- Inflammation – choline helps with sleep, muscle movement, learning and memory
- Vision – vitamins A, C, and E promote vision and prevent degeneration
But, still skeptical they’re awesome in eggs? Give it a try and let me know your thoughts.What are some other unlikely pairings you’ve tried with food that turned out better than expected?
