Who cooks dinner on your house?
Usually Josh does, but tonight I was on. It helped getting home from school earlier.
I made noodles, spaghetti squash, chicken, Green Beans, and sauteed zucchini with onions. Food that fueled us for a great night.♥️👏💪
Spaghetti Squash! 🍝 Have you made it? We don't have anything against pasta in our house, but spaghetti squash is such an awesome nutrient-dense option to mix it up! 👯
We love it with: my 'cheater' bolognese sauce (check my stories highlights for the recipe), baked with my spinach almond pesto and sundried tomatoes (recipe from my Healthy Mama Meal Prep online course), as a base for stroganoff, chicken broccoli alfredo (a new favorite from pinterest and omg 😱😍) and so much more! I love to #mealprep one to use throughout the week! Takes 10 minutes in the #instantpot or an hour in the oven while you're getting everything else done. How do you use spaghetti squash?? 👇🏼👇🏼
Spaghetti squash! 🤯 New favorite. Cut it in half and scoop out the seeds. A little olive oil, salt and pepper. Bake squashy side down for 40-60 minutes at 400 degrees F. Then fill it with a warm sauce of your choice! I had a little Puttanesca left over from the other night, so I heated that up and added some spinach to it. I foresee lots of spaghetti squash in my future. 🔮
2 15an hour ago
This recipe is to good to keep quiet!! Tastes just like my favorite restaurant!! 🎉🎉🎉
Spaghetti Squash Pad Thai 🙌
3 1/2 cups spaghetti squash, cooked (7 Greens)
1 cup cabbage, shredded (2 Greens)
1/4 cup reduced sodium broth (1/4 Condiment)
4 tbsp Powdered Peanut Butter (2 Snacks)
1 tbsp rice wine vinegar (1/2 Condiment)
2 tbsp light soy sauce (3 Condiments)
1/8 tsp red cayenne pepper (1/4 Condiment)
1/4 tsp ground ginger (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment) Garnishes:
2 tbsp dry roasted peanuts, chopped, optional (1 Snack)
A few sprigs of Cilantro, chopped .
In a small bowl, combine broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder.
Coat a large non-stick skillet with cooking spray. Add spaghetti squash, cabbage, and sauce. Heat over medium heat for 5 minutes or until sauce has coated all. .
Top with Protein:
7 oz cooked shrimp
6 oz cooked chicken
5 oz cooked beef .
Garnish with chopped peanuts and cilantro. Makes 3 servings. Per each serving: 1 lean, 3 greens, 2 condiments.
It’s bitter cold in New York today, which makes it super hard to go outside. So my husband and I are using our day indoors (and a Monday off from work) to reorganize our apartment. It feels so good to get rid of lots of stuff we haven’t used in years, and find stuff I completely forgot about. ⠀
What also feels good is making this delicious curry spaghetti squash, that might be my favorite thing I’ve ever made. These noodles are loaded with flavor, and after baking the spaghetti squash, it’s oh so super easy to make. Here are the deets!⠀
Cut your spaghetti squash in half lengthwise. Drizzle with olive oil, salt and pepper and bake, cut side up at 400 degrees for about 30 minutes. Scrape out all the insides once finished, to create boodles⠀
In a hot skillet, cook 2 carrots cut into ribbons, a sliced bell pepper and cut up some zucchini with some olive oil, and cook for about 3 minutes, until just softened. Remove from the skillet and set aside. ⠀
In the same skillet, add 4 tablespoons red curry paste, 2 minced cloves of garlic, 1 tablespoon grated ginger, 4 tablespoons coconut aminos and 1/4 cup coconut milk. Stir to combine and let simmer for about 2 minutes. Add the sautéed vegetables and spaghetti squash noodles into the hot skillet, turn off the heat and toss everything together until well coated in the sauce. Sprinkle with peanuts and enjoy! ⠀
I LOVE spaghetti squash. It’s the best out of all the pasta substitutions (sorry zucchini noodles!) ⠀
You can make so many amazing things out of them like chicken parmigiana or spaghetti and meatballs! ⠀
The only problem with spaghetti squash is making can seem a bit tricky!! So today I thought I’d walk you through the whole process step-by-step! ⠀ ⠀
Check it out & SAVE this video for the next time you make spaghetti squash. ⠀
Move over zoodles, because spaghetti squash is a healthy, low carb option too and it's so much easier to make -- just prep, cook and shred! 👏🏻🌟I love spaghetti squash so much that I've dedicated an entire post on how to cook it using 3 cooking methods -- in the Instant Pot, microwave or oven. 👊🏻I'll take a plate of tender, golden spaghetti squash over real spaghetti any day of the week.💛
All the details are linked in my bio @flavorthemoments 😎
SHRIMP PAD THAI 🍤🍤🍤 who says #Whole30 has to be Egg30? 😂 finding creative recipes to cook with simple ingredients is my specialty and i truly believe, if there's a will there's a way. nourish your body from the inside out, and that usually starts with eating more plants 🌱. i love sneaking in sooo many veggies for this recipe, but feel free to enjoy with flat rice noodles too! tamarind is usually used in traditional pad thai, but what i love about this recipe is getting those salty/sweet/sour/ thai flavors 🔥 through with a few subs. #paleo, #glutenfree recipe below + peep my stories for a step by step tutorial! #eatrealfood#padthai#januarywhole30#fitavowhole30#fitavocado
EASY WHOLE30 SHRIMP PAD THAI
(adapted from @iheartumami.ny)
1 medium spaghetti squash, cooked (or flat rice noodles if not whole30)
1 cup shrimp
1 cup carrot sliced
1 cup snap peas
1-2 green onion, sliced
3 cloves garlic, minced
1 tsp red pepper flakes
for the pad thai sauce
3.5 tbsp fish sauce
2 tbsp rice vinegar
1/2 lime juice
1/3 tsp arrowroot starch
1 tbsp water
lime, cashews (crushed), bean sprouts, and cilantro
1. Heat up a large pan/wok with avocado oil. Add in shrimp and cook until pink. Remove.
2. Add more oil and cook the aromatics -- green onion, garlic, red pepper flakes until fragrant. Add your veggies (carrots, snap peas), shrimp, and pad thai sauce. Stir n mix.
3. Add in cooked spaghetti squash noodles and mix everything until well combined.
4. Serve with your toppings of choice!
It’s been a minute since I’ve made spaghetti squash 🍝. Have you guys tried it before?! You know I love my pasta, but sometimes it’s fun to switch it up + spaghetti squash is a great way to get some extra veggies + fiber in! To make it: simply heat your oven to 375F, halve the squash + scoop out seeds. Spray with avocado oil spray (or coat with a brush), sprinkle the inside with S+P, then bake face-down for ~35 mins (depending on squash size). Once done, take a fork + scrape the insides to make the “spaghetti.” Top with pasta sauce (I just cooked some canned tomatoes w/ tomato paste, oregano + thyme), drizzled with EVOO, sprinkled some goat cheese + hemp seeds (for protein) + finished with some fresh parsley. Eat straight from the squash to make it extra fun 😃. Have a great Friday everyone ❤️❤️
Cacio e Pepe Spaghetti Squash 🧀
Deliciously healthy rendition of one of our favorite classic Italian pasta recipes!
1 spaghetti squash
salt + pepper to taste
1 1/2 cups fresh grated Parmesan cheese (or an Italian blend)
Fresh lemon juice
Fresh thyme (optional)
Preheat oven to 375F
Cut squash in half lengthwise and scoop out the seeds. (Keep the seeds for roasting!)
Brush each half with a little olive oil and season with salt.
Place cut side down on a rimmed baking sheet and bake the squash for about 45 minutes, (or until tender). Let cool for 5-10 minutes, Then shred around squash using a fork to make ‘spaghetti’, leaving enough along the edges to keep its shape.
Transfer the shredded ‘spaghetti’ into a bowl and drizzle with about 3-4 tbsp olive oil, lemon juice, salt and pepper. Toss with 1 cup of the cheese, and then mound the squash halves with the 'spaghetti'.
Top with remaining cheese and bake for an additional 10 minutes, or until the cheese has melted.
Garnish with herbs and lemon zest (optional)
Could eat this every single day. Spaghetti squash + pesto + shrimp. Love this meal bc taste is 💯 and it’s well balanced (there’s complex carbs, protein and healthy fats!) making spaghetti squash is easier than you think...just cut in half, scoop out the seeds place face down on a cookie sheet lined with parchment paper and bake at 350 for about an hour. Then use a fork to scrape out “noodles”.
81 16208:46 PM Nov 26, 2018
This recipe has been one of my favorites for a quick meal that is vegan and gluten free. Quick meals are my go-to during busy weeks so this one is perfect and full of so many different nutrients and delicious flavors 😋 Happy Sunday friends!
Lunch: spaghetti squash with sautéed mushrooms, spinach, garlic and onions mixed in with @raoshomemade tomato basil sauce! Topped with @manitobaharvest hemp seeds!
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