Discovery through honest reflection and planning can lead to beautiful solutions and healthy ways of living. From there, endless good habits and recipes flow throughout the calendar of your life.
Just as you can rethink your ingredients and menu, you can replace bad habits or with healthy ones that fully satisfy! (More information on this topic and loving ways to improve your life in my upcoming book.)
Spaghetti Squash with a Curry Onion Butter Sauce
A wonderful vegetable to replace traditional flour-egg pasta is the spaghetti squash. Leaves you full, yet light, happy, and healthy! Use it as described in this recipe, with a tomato sauce and meatballs, in a soup, and more uses below!
It contains folic acid, potassium, vitamin A, B-6, beta carotene, and is a good source of electrolytes. It has less carbs & calories than pasta, and more protein. We’re not into counting calories, but we do try to eat less flour so this option is wonderful as an occasional side dish! It’s great for low carb meals. The flavour of the natural squash is better than the traditional noodle taste, too. We love how fresh, natural foods taste alone or combined with others of the like. Removing all of the foods that have no taste of their own and produce no beneficial nutrients, rather impairing health, has been a wonderful immune system booster, and overall is a healthy way to eat & live.
Non-GMO, organic, local, free range, grass-fed ingredients:
1 Spaghetti Squash, 1/2 tsp Curry Spice, Pink Salt & Pepper, Hard Cheese, 4 tbsp Butter, 1/2-1 C Coconut Milk, 1 Onion
Roast a whole spaghetti squash in the oven at 350 degrees for 45 minutes. A loaf pan is very useful for today’s size squash. Remove and cut in half. (Set seeds to the side to dry, store, and plant in the garden later.)
Using kitchen scissors and a fork, cut and scrape out the squash fibers. It’s such a surprise to see how much it looks like pasta noodles.
In a frying pan, add butter and melt. Add in chopped onion, curry spice, salt and pepper. Cook until the onions are al dente and a little translucent. Add in squash and stir. Add in 1/2-1 C Coconut Milk depending on how much you need/size of squash. Grate in 1/2 C Parmigiano Reggiano or Grana Padano Cheese. Cook until all is coated and tender. Plate and serve with a little more cheese grated/zested on top. Add fresh herbs or baby lettuce greens on top and enjoy!
Babies love this too. A lovely family lunch. For dinner, pair with a slow cooked stew, steamed/roasted/raw veggies, and salads. Heat up the leftovers as is, make crisper (crispy noodles/crispy salad topper), make a frittata, omelette, scrambled eggs.
Music of the Moment: Erik Satie, Gymnopédie No.1