I LOVE PASTA!!! There, I said it.

I hate the feeling in my gut after I eat pasta, so I’m constantly looking for alternatives. Why? Pasta is not necessarily a bad thing, especially for a runner. I’m sure you’ve already heard about the “carb loading” thing! But, it’s like tortilla chips,…once you start, there’s really no stopping. Pasta is addictive to most, definitely I’m one of them. And, back to the carb loading thing, it’s loaded with simple carbohydrates, which spike blood sugar levels. And we know elevated blood sugar levels contribute to diabetes, insulin resistance, and ultimately cardiovascular disease. But don’t believe me, the American Heart Association will back me on this! It’s time to look for pasta alternatives that are equally satisfying but without the side effects!

Cue the Spaghetti Squash (picture an oblong yellow beauty with a red cape)!!!…If you haven’t started cooking with this on a regular basis, it’s time! With so many health benefits, the ease in preparation, and it’s versatility, spaghetti squash is a perfect alternative to pasta in many dishes! The traditional recipes, however, drown this amazing squash in butter, oil, cream, cheese, and salt. Not on my watch! Why ruin a great thing? Let’s keep it light, simple, and delicious…with none of the guilt! Best part? It’s a one dish meal just loaded with things to keep you healthy and feeling great!

Low in calories but high in fiber, Vitamins A and C, potassium, and a source of omega 3 and 6, spaghetti squash is an amazing food! Did I mention all of the above provide for regular digestion, promote proper cellular functioning, add antioxidants/anti-aging, decrease the risks of cancer, high blood pressure, heart disease, and arthritis? How has this amazing squash been overlooked? Let’s get cooking!

GARLIC PARMESAN SPAGHETTI SQUASH, serves 6-8

1 small to medium spaghetti squash
2 cloves garlic, minced (or 2 tsp garlic powder)
1 tsp black pepper
2 tsp Italian seasonings
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper flakes
2-3 TBSP Nutritional Yeast
1 cups peas, cooked

Preheat oven to 375 degrees F and line a baking sheet with aluminum foil.

  1. Cut the squash in half lengthwise from and clean by removing seeds.
  2. Put 2-3 TBSP water on foil and place squash, cut-side down, onto the aluminum foil-lined baking sheet.  Roast in oven until tops are soft to the touch, about 35-45 minutes.
  3. Remove from oven and allow to cool for handling.
  4. Using a fork, scrape the flesh into long strands over medium pyrex serving dish.
  5. Add seasonings and cooked peas all at once to squash and gently mix until evenly distributed. Season to taste, adding more of the above to your preference. Do not overmix or the squash mixture will become mushy. Top with additional nutritional yeast, pepper flakes, and ground black pepper.

**A protein, such as chicken or fish, could be added to complete this meal for the more carnivorous eater.

This is just one example of a fast, flavorful, and nutrient dense meal that you will eat and learn to prepare in my Move Back Into Your Body Programs. Are your ready? Schedule your free, personalized consultation today!