Do you love pasta but don’t love how the refined carbohydrates make you feel? Now you can have the best of both worlds. Hello spaghetti squash! This healthy, non-starchy carbohydrate is super low in calories and high in nutrients. No more over-feeding and under-nourishing yourself.
Here are some highlights about spaghetti squash…
Super low in calories (only 42 calories in 1 cup)
Net carbs in 1 cup is only 7 grams
Source of vitamin C, B vitamins, manganese, and potassium
Ready for some pasta-less, pasta deliciousness?
Arugula Pesto Spaghetti Squash with Roasted Tomatoes
Serves 4-6
Vegan, Gluten Free
Ingredients
Roasted Squash & Tomatoes
1 large spaghetti squash, cut in half
1 large container of grape tomatoes
4 cloves of garlic
1-2 tbsp extra virgin olive oil
Salt & pepper
Arugula Pesto
A bunch of fresh basil
3 cups of arugula
1 lemon juiced
1 tbsp olive oil
1 clove garlic
1/2 cup raw cashews
1 tsp salt
water to desired thickness
Directions
Preheat the oven to 400 degrees and place the two halves of the spaghetti squash on an aluminum foil covered baking sheet. Drizzle some olive oil on the squash.
Roast squash for 40 minutes
After 40 minutes reduce the oven to 350 degrees
Place the grape tomatoes and garlic on an aluminum foil covered tray. Drizzle olive oil over it and sprinkle with salt and pepper.
Roast until tomatoes become they become juicy and shrink
While your oven is roasting away start making the arugula pesto
Blend all pesto ingredients in a blender or food processor
Take the spaghetti squash and tomatoes out of the oven. Remove spaghetti squash “noodles” with a fork. Combine the squash with the roasted tomatoes and pesto. Feel free to add some more olive oil and seasonings.
Add your choice of toppings (olives, arugula, raw tomatoes, feta, goat cheese, etc.)
Enjoy!
What do you think of spaghetti squash recipes? What is your favourite combo?
Love & Blessings,
Chelsea