Okay so normally the recipes I make include oats, nutbutter, flaxseed, or greek yogurt. So I am super proud of this spaghetti squash recipe because it turned out wonderfully!! The sauce is so thick and flavorful and the spaghetti squash was a great low-carb alternative to regular noodles.
Ingredients:
1 spaghetti squash
1 can of tomato sauce
1 tbsp of tomato paste
10 cherry tomatoes, sliced in half
1/2 cup green lentils
1/2 cup chopped walnuts
1 Tbsp parsley
1 Tbsp oregano
2 Tbsp basil
1 garlic glove, chopped finely
1 handful of spinach
Directions:
1. Preheat the oven to 375. While that heats up cut your spaghetti squash in half, scrape out the seeds, spray with cooking spray (I used coconut oil cooking spray), and lay face down on a baking sheet.
2. Place spaghetti squash in the oven for 45 minutes.
3. While that roasts in the oven, combine all of the other ingredients into a pot on the stove. Bring sauce to a boil, stir, and then let simmer until the 45 minutes are up! Stir every 10 to 15 minutes.
4. Take the spaghetti squash out of the oven, scrape the insides and get excited because it literally looks just like spaghetti noodles which is too cool!
5. Serve spaghetti squash with a big spoonful of sauce and enjoy!
The sauce is awesome. Cort loved it as well. The walnuts were my favorite part, they gave it a nice crunch that you wouldn't normally think of adding to a sauce.
I had it again the next day for lunch and it was just as delicious.
I also made another batch of Nuttzo banana muffins last night. Mostly because I was procrastinating and didn't feel like studying, and also because they are so delicious. This time I added a packet of chocolate Vega Protein Powder.
Well I have two more finals to go and then it is finally SUMMER! Can't wait. Have a good week everyone!
No comments:
Post a Comment