Crave pasta but trying to cut carbs? Try spaghetti squash in place of noodles. Even my husband thinks its a decent substitute. Whole grain pasta is okay of course, but the advantage here is that you can eat a much larger portion and still have a very low-calorie meal.
Serves 2-4
Pre-heat oven to 400-425 degrees
Sauté chopped carrot in olive oil on medium heat. After 5 min, add chopped onion and red pepper. Add 1 tbsp minced garlic (if it starts to burn, lower heat). After onions become nearly translucent, add a can of diced tomatoes with Italian herbs and seasoning (add small or large can depending on how many serving). Turn heat to low and simmer until squash is ready. If this sounds like too much work, just use an organic prepared pasta sauce but it is always good to add more veggies to these if you can.
For added flavor, add any of the following: capers, black olives, chopped steamed zucchini or sun-dried tomatoes. For a meatier dish, add cooked ground turkey.
Slice a spaghetti squash lengthwise, scoop out seeds and brush inside with olive oil. Place face-down on a baking sheet or roasting pan and cook for 30-45 minutes. Pierce with a fork to see if done (it should go through or at least make a dent if its done).
Scrape spaghetti like strands from cooked squash. If you can't get this texture, cook slightly longer. It should look a bit like light-colored vermicelli noodles. Top "noodles" with sauce and serve. Add a sprinkle of goat cheese or parmesan if you are not watching fat or diary intake. YUM!
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