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)
- Chinese 5 spice
- Roasted coriander
- Sesame oil
For the Spicy Sicilian:
- Red chili flakes
- Any salt free garlic and herb seasoning blend
- Grated Asiago cheese
- Half your spaghetti squash and scoop out the insides. You can save the seeds and roast them, but I’m not that ambitious.
- For the Asian: Fill with coconut milk almost to the top. Sprinkle seasonings to your liking, and top
with a capful of Sesame oil.
- 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.
- Place side by side, cover, and nuke em’. Mine took about 10 minutes.
- 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.
*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.