Spaghetti Squash Pasta

This recipe is vegan, gluten free, soy free, vegetarian, dairy free, egg free and nut free!

But you wouldn’t know it… it’s packed with protein, anti inflammatory ingredients, and is allergen friendly! This recipe is affordable, makes multiple batches throughout the week, or can be used to bring to your next family gathering!


Let’s get started.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes


What You’ll Need:

-1 medium spaghetti squash

-2 cloves of fresh garlic

-1 can of cannellini beans (white kidney beans)

-1/4 cup red onion, diced

-3 T diced kalamata olives

-1 cup chopped tomato

-handful of fresh sage

-handful of fresh Italian parsley

-fresh basil to garnish

-hemp hearts

-lemon juice from 1/2 of lemon

How to make it:

1. Preheat oven to 400 F

2. Cut spaghetti squash in half and remove seeds.

3. Drizzle olive oil into hollow part of squash, season with salt and pepper.

4. Mince 1 clove of garlic and add to inside of squash.

5. Place in oven for 40 minutes.

6. Drain and rinse beans. Place into bowl.

7. Dice tomatoes, red onion, olives, and remaining garlic. Set aside.

8. Once squash is thoroughly cooked, remove from oven and let cool until you can touch.

9. Warm a skillet to medium heat, add in olive oil, tomatoes, onion, garlic, olives, sage and parsley.

10. Scoop spaghetti squash out of shell and add to skillet.

11. Add more olive oil to coat mixture. Usually takes about 4 T.

12. Sauté all together until fragrant and cooked down.

13. Add beans and cook for 2 minutes. Remove from heat and place in bowl.

14. Garnish with more fresh herbs, hemp hearts, and basil!

Enjoy!

We hear about low carb meals frequently… why is low carb such a trend?

WHY SHOULD I EAT LOW CARB?

You don’t HAVE TO eat low carb, unless medically told to. Carbs do turn into sugar into the body and allow us to burn energy. So carbs get their bad rep if they aren’t burned properly. I personally LOVE carbs and have tried to eliminate from my diet to see how I’d feel and honestly I enjoy them too much.

WHERE IS THE PROTEIN SOURCE?

Plant based protein is my FAVORITE protein. The white beans in this recipe pack a protein punch! Hemp hearts also have high protein and are a great source for vegans.

SUBSTITUTIONS

This recipe is very versatile! You could use any beans in this recipe, or if you are not vegan/vegetarian you could add chicken, beef, or even salmon.

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