Tag Archives: spaghetti

Spaghetti 2.0

13 Oct

IMG_1969Sometimes traditional recipes just need a little nutritional upgrade that doesn’t downgrade the flavor. Mangia!

Ingredients:

1 spaghetti squash

5 cloves garlic, skin on

4 heads of broccoli

1 lb ground bison (can also use grass-fed beef or turkey)

1 small yellow onion, diced

24 oz jar tomato sauce (I like Bionaturae brand)

1 Tbsp dried oregano

1 Tbsp dried basil

1/2 tsp sea salt

20 turns cracked black pepper

optional garnish: toasted squash seeds, fresh basil

Directions:

1. Pre-heat oven to 350°. Cut the top stem and bottom off of the spaghetti squash, then cut in half lengthwise, remove the seeds (rinse and pat dry for later if you want to toast them), coat the skin with olive oil and lay each half cut side up on a baking pan. Also, coat the garlic cloves (skin on) in olive oil and place them on the sheet too. Roast for 20 minutes.

2. While the squash is roasting, chop the broccoli into florets and steam in a steam basket for 15 minutes. Remove and rinse with cold water to cool.

3. About now the timer will go off on the squash and garlic. Remove the roasted garlic and place the squash back in the oven for an additional 20-25 minutes or until done.

4. Then, brown bison (or meat of choice) in a large skillet pan. Drain grease. Peel the cooled garlic, mince it and add it to the skillet along with the diced onion, tomato sauce, oregano, basil, salt and pepper. Simmer for 15 minutes, stirring occasionally.

5. Allow the squash to cool while the meat sauce is still simmering. Once cooled, use a fork to remove the spaghetti-like strands. Plate the spaghetti, then broccoli and top with the meat sauce. Add additional toppings such as the toasted squash seeds (the toasting method is described in this recipe) or fresh basil.

Serves 4-6

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Mexican Spaghetti (grain-free)

31 Mar
My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

If you love Mexican and Italian food (or food in general) as much as I do, you will devour this healthy dish that marries the flavors of both. Mangia!

 

Ingredients:

1 lb grass-fed beef

1/4 tsp sea salt

10 turns black pepper

2 garlic cloves, minced

2 tsp oregano

1 Tbsp chili powder

1/2 lb bag frozen or fresh sliced bell peppers

1 bag Explore Asia Organic Black Bean Spaghetti (or use spaghetti squash)

1 cup salsa

Garnish: avocado, black olives, fresh cilantro

 

Directions:

1. Brown beef, drain grease and add salt, black pepper, garlic, oregano, chili powder and bell peppers. Simmer for 15 minutes.

2. While taco meat is simmering, cook spaghetti according to box. Drain and place in large serving bowl.

3. Add taco meat, and remaining ingredients to bowl, mix and eat!

 

Serves 4