Well, the weekend went wayyy too fast as usual! I took a much needed break from my phone most of the weekend and tried to just enjoy my time with a good friend who was visiting from CA. With the combination of weekend activities and last week’s weather being so erratic, I am shocked I didn’t get my semi-annual sinus infection. Maybe my immune system is on the mend from all these lifestyle improvements? I am telling myself it is.
Thanks, body, for letting me have a weekend off! As fun as it was, it’s time to get back on track with my regular diet. Cue healthy food thoughts. Luckily, I have found a way to make many dishes I used to have with pasta or other gluten based foods using alternatives like spaghetti squash, zucchini and quinoa, and I’m so happy to announce that spaghetti squash is back in season!
I love spaghetti squash, as it provides a great alternative to pasta for me and is easy to re-heat later (I can never eat the whole squash in one sitting). I find it easy to pair with a number of different sauces and vegetables, packing in protein and flavor without feeling guilty or experiencing stomach issues. So give it a go & let me know what you think!
- 1 Spaghetti Squash
- 1 lb of Spicy Sausage
- 2 heads of Kale
- 1 White Onion
- 2 tbsp Pesto
- 2-3 tbsp Garlic
- Goat Cheese to taste
- 5 Mushrooms for vegetarians
How to Make :
- Pre-heat oven at 400 degrees F.
- Cut spaghetti squash in half, scoop out the inside seeds, then coat lightly the insides with olive oil, salt and pepper, then bake for approximately 35 minutes (it can vary depending on the size of the squash). I like mine al dente, however, if you like a softer texture, bake another 5-10 minutes.
- Crumble sausage, juliene the onion, and shred kale to get stems out.
- While the spaghetti squash cooks, add olive oil to a pan, and cook sausage until lightly brown (about 4 minutes).
- Remove sausage from the pan. Wipe the grease out of the pan, add garlic and onion and sautée until brown (took me about 10 minutes)
- Add kale and let sautée for an additional 5 minutes.
- Add in sausage and mix together.
- Plate spaghetti squash, add 1-2 tbsp of pesto on top of squash, then add veggies and sausage, topping it off with goat cheese to taste.
For Vegetarians :
Follow Steps 1 and 2.
Then chop the mushrooms, onions and kale up. Sautée onion with garlic first, adding in mushrooms after about 6 minutes, and then add the kale in for the last 5 minutes. Plate with pesto and spaghetti squash, then toss!