Lean And Green Recipes With Spaghetti Squash
Spaghetti squash is a versatile vegetable that can be used in place of traditional pasta in a variety of dishes. Not only is it low in calories and high in fiber, but it's also rich in nutrients like vitamin C, potassium, and beta-carotene. This makes it a great addition to any healthy diet, especially for those looking to lose weight or maintain a healthy weight. The following recipes are all lean and green, using spaghetti squash as the base for delicious and nutritious meals that are sure to satisfy.
Spaghetti Squash Pad Thai
This recipe puts a healthy spin on the classic Thai dish, using spaghetti squash instead of rice noodles. To make it, start by preheating your oven to 400°F. Cut a spaghetti squash in half lengthwise and scoop out the seeds. Brush both halves with olive oil and season with salt and pepper. Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily comes apart when scraped with a fork.
While the squash is roasting, prepare the Pad Thai sauce. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, and a dash of red pepper flakes. Set aside.
Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced onion and 2 cloves of minced garlic and cook until the onion is translucent. Add 1 pound of peeled and deveined shrimp and cook until pink, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 2 beaten eggs. Cook, stirring occasionally, until the eggs are scrambled and set. Add 4 cups of shredded cabbage and cook until wilted, about 3-4 minutes. Add the Pad Thai sauce and stir to combine. Add the spaghetti squash and shrimp to the skillet and toss everything together. Top with chopped peanuts and chopped cilantro, if desired.
Spaghetti Squash Lasagna
This recipe is a healthier take on classic lasagna, using spaghetti squash instead of pasta sheets. To make it, start by preheating your oven to 375°F. Cut a spaghetti squash in half lengthwise and scoop out the seeds. Brush both halves with olive oil and season with salt and pepper. Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily comes apart when scraped with a fork.
While the squash is roasting, prepare the lasagna filling. In a large skillet, brown 1 pound of lean ground turkey over medium-high heat. Drain any excess fat and set aside. In the same skillet, add 1 diced onion and 2 cloves of minced garlic and cook until the onion is translucent. Add 1 can of crushed tomatoes, 1 tablespoon of tomato paste, and 1 tablespoon of Italian seasoning. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. In a 9x13 inch baking dish, layer the spaghetti squash, ground turkey, and tomato sauce, repeating until all ingredients are used up. Top with shredded mozzarella cheese and bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Spaghetti Squash Primavera
This recipe is a light and fresh take on a classic pasta dish, using spaghetti squash instead of spaghetti noodles. To make it, start by preheating your oven to 400°F. Cut a spaghetti squash in half lengthwise and scoop out the seeds. Brush both halves with olive oil and season with salt and pepper. Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily comes apart when scraped with a fork.
While the squash is roasting, prepare the Primavera sauce. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add 1 diced onion and 2 cloves of minced garlic and cook until the onion is translucent. Add 1 sliced bell pepper, 1 sliced zucchini, and 1 sliced yellow squash. Cook until the vegetables are tender, about 5-7 minutes. Add 1 can of diced tomatoes (undrained), 1 tablespoon of Italian seasoning, and salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Add the spaghetti squash to the skillet with the Primavera sauce and toss everything together. Top with grated Parmesan cheese and chopped fresh parsley, if desired.
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Discover delicious and healthy recipes using spaghetti squash as the base, perfect for those looking to lose weight or maintain a healthy weight. These recipes are all lean and green, packed with nutrients and low in calories. Try Spaghetti Squash Pad Thai, Spaghetti Squash Lasagna, and Spaghetti Squash Primavera.
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Spaghetti squash, healthy recipes, lean and green, low calorie, high fiber, vitamin C, potassium, beta-carotene, weight loss, Spaghetti Squash Pad Thai, Spaghetti Squash Lasagna, Spaghetti Squash Primavera.