I’ve never been a pasta person. High in carbs and not much else, it doesn’t fill me up nor is it something I crave. If you enjoy it, can moderate your consumption and are achieving the results you desire, change nothing.
That said, I LOVE spaghetti squash. It’s versatile, high-yield (helllllo leftovers!), low carb (if that’s what you want/need) and high in fiber, beta carotene and vitamin C.
For the squash: Slice in half lengthwise carefully, then place face down on a baking sheet and cook at 400F for 40 minutes or until tender (i.e. an impression remains if you gently press your fingertips into the side of the squash). Then remove from the oven, turn the squash halves over and let cool, scoop out and discard the seeds, then scoop out its flesh. Store in glass containers in the fridge if you don’t intend to use right away.
I often prepare it pseudo pasta bowl-style with no sugar added marinara bulked up with ground meat, sautéed mushroom and onion, kale (and/or leftover roasted veggies). I’m #dairyfree, so use nutritional yeast or a dairy-free cheese alternative, like this one.
For a lighter flavor profile, I top the squash with ground beef or grilled chicken, fresh tomatoes, garlic, basil and a dairy-free feta or ricotta alternative.
I also love this topper inspired by my mama. None of the measurements are exact. Adjust higher or lower according to your preferences and goals.
If you try it, snap a pic and tag me in your stories on Instagram (@iamemilyminer) or share in my free Facebook community and let me know what you think!
Prosciutto Topping
INGREDIENTS
- 1/4-1/3 pound prosciutto, cut into strips (or bacon)
- Scallions, thinly sliced
- Black pitted olives
- 1-2 T avocado or olive oil
- Garlic, minced
- Cherry tomatoes, halved or whole
- 1 can crushed tomatoes, optional (this makes it more sauce-like)
- Mushrooms, kale or any other veggie you like
DIRECTIONS
- Add oil to pan and sauté prosciutto until browned. Remove from pan and set aside. (if you use bacon, you won’t need oil for the pan but cook to desired doneness)
- In the same pan, sauté the garlic. When it begins to brown, add the olives and scallions, sauté them one to two minutes, then add the tomatoes and cook until softened.
- If you want the can of tomatoes, add it here.
- Return prosciutto to pan and heat through.
- Toss and serve over spaghetti squash with a sprinkle of parm or a dairy-free alternative.
- If you have leftover topping, add to an omelet or egg bake.
- Enjoy!
