Skip the high glycemic spaghetti noodles and opt for spaghetti squash which is rich in vitamin A and potassium. Its is also full of fiber, so you’ll feel full eating much less than you would eating traditional pasta. As a matter of fact, you’ll also consume about half the carbohydrates and about 175 less calories per 1 cup serving!
1 large spaghetti squash
Himalayan Sea salt and pepper, to taste
8 garlic cloves, minced
1 pound grape tomatoes, halved
8 ounces baby spinach
10 fresh basil leaves, chopped
- Preheat oven to 400.
- Slice the squash in half and season with salt and pepper. Place on baking sheet and roast until fork tender, about 30-40 minutes. Remove from oven and let cool. Using a fork, shred the flesh. It will come out in spaghetti like strands.
- Saute garlic for 2-3 minutes with a splash of water or a splash of veggie broth to keep from sticking.
- Add the tomatoes to the skillet and saute until they burst, about 5-8 minutes.
- Add the spinach to the skillet and season with salt and pepper.
- Add the Spaghetti squash to the skillet and mix well. Remove from heat. Add the chopped basil on top.