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Today you feel like something creamy-Asian, yet tomorrow you’re thinking something spicy Sicilian sounds good.  You have only one spaghetti squash!  I truly really appreciates the health benefits spaghetti provides over conventional pasta.  If more restaurants offered this as an alternate choice for noodles or pasta, they’d be making a hell of a LOT more money off me.

Spaghetti squash is 31 calories per CUP with a net carb intake of 6.5g!  Compare this to pasta; 210 with a net carb intake of 41g!  Seriously, WHO eats only ONE cup of pasta?  I never did, and you probably haven’t either, so you can double or triple those numbers.

Currently  I’m doing a ketogenic diet.  Basically for two l-o-n-g days I eat next to NO carbs, until day three, where I can go hog wild on GOOD stuff.  This recipe is a healthy and tasty way to keep me motivated and satiated.  Diet or not, this is still a quick way to get lunch or dinner in your belly.  Took me about 10-15 minutes, and the majority of that was the nuking of the squash.

Arm yourself at both ends:

  • Spaghetti squash

For the Creamy Asian:

  • Coconut milk (I used full fat, but you can use light)

    Left to right:  Turmeric, sesame oil, roasted coriander, Chinese 5-Spice, red chili flakes, coconut milk, salt free garlic herb blend, EVOO, and Spaghetti Squash.

    Left to right: Turmeric, sesame oil, roasted coriander, Chinese 5-Spice, red chili flakes, coconut milk, salt free garlic herb blend, EVOO, and Spaghetti Squash. Not pictured; nutmeg.

  • Chinese 5 spice
  • Nutmeg
  • Roasted coriander
  • Sesame oil
  • Turmeric

For the Spicy Sicilian:

  • Red chili flakes
  • EVOO
  • Any salt free garlic and herb seasoning blend
  • Grated Asiago cheese

How to:

  1. Half your spaghetti squash and scoop out the insides.  You can save the seeds and roast them, but I’m not that ambitious.
  2. For the Asian:  Fill with coconut milk almost to the top.  Sprinkle seasonings to your liking, and top
    Fill your boats.  Be as generous as you like, but be cautious with Turmeric and red chili flakes (not for the heat, but for the bitterness).

    Fill your boats. Be as generous as you like, but be cautious with Turmeric and red chili flakes (not for the heat, but for the bitterness).

    with a capful of Sesame oil.

  3. For the Spicy Sicilian:  Generously drizzle EVOO around the inside, as well as the red chili flakes and garlic/herb blend.  Add water almost to the top.
  4. Place side by side, cover, and nuke em’.  Mine took about 10 minutes.
  5. Let them cool and shred with a fork.  Add additional coconut milk for the Asian to your liking for creaminess, and sprinkle fresh nutmeg to your liking.  Drizzle more EVOO on the Spicy Sicilian and incorporate the Asiago.
An extra drizzle of coconut milk and sprinkle of nutmeg for the Creamy Asian, and incorporated Asiago for the Spicy Sicilian.

An extra drizzle of coconut milk and sprinkle of nutmeg for the Creamy Asian, and incorporated Asiago for the Spicy Sicilian.

*I want to make a note, that I did not use salt in either dish.  If you want, you could add Tamari, or salt/salted Italian blend to the Spicy Sicilian.

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