Coming from an Italian family, you know I love pasta. But sadly it isn’t exactly a conquering hero for the department of nutrition. Fortunately, I found a healthier substitute that meets my requirements and taste great too. Easy to prepare, tasty and good for you, the spaghetti squash has certainly won me over as a culinary delight and with this simple to prepare recipe, it’s sure to win your heart too.
- 1 spaghetti squash, cut in half lengthwise, seeds removed
- 4 organic Roma tomatoes, chopped
- 1 organic onion, chopped
- 4 organic garlic cloves, sliced
- 4 tbsp Goat cheese
- Organic basil, fresh or dried
- 1/4 c. kalamata olives, halved
- 2 tbsp organic olive oil
- Coconut oil or raw butter
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with your choice of coconut oil or raw butter.
- Cut the spaghetti squash in half long ways and place it cut sides down on the prepared baking sheet. Bake at 350 until a sharp knife can be inserted with only a little resistance (about 35 minutes). Remove from oven and set aside until cool enough to be easily handled.
- Meanwhile, heat oil over medium heat. Add garlic and onion and cook until tender. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash into in a medium bowl. Mix in veggies, olives and fresh basil. Serve warm topped with goat cheese.
This article was contributed by Laura Metzdorff, L.Ac., a California State licensed Acupuncturist and practitioner at Earth and Air Wellness Center in Walnut Creek, CA, and health and wellness blogger at Cultivate Your Wellness.