So I’ve been all about spaghetti squash for while. It’s one of my favorite pasta substitutes, but there’s a new sheriff in town… ZOODLES! For Christmas I got a new spiralizer and it’s awesome! Turning zucchini into “noodles” is so easy with this thing. You will need a spiralizer for this recipe. If you don’t have one yet (or you made the mistake of buying a crappy one like I did for my first one), I recommend this one. It’s inexpensive and works well.
I love the flavors of pad thai, but I’d love even more to enjoy them without all the carbs. This is such a guilt-free meal and it doesn’t take long at all to make. There are so many colors and flavors it’s a healthy meal you actually want to eat. I will say, it’s obviously not going to fill you up the way pasta does. But since it’s all veggies, eat as much as you want!
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2 cups raw shrimp, peeled, deveined and tail off, thawed
½ cup chopped fresh cilantro
1 garlic clove, minced
2-3 Tbsp toasted sesame oil for cooking
1 lime for garnish, optional
sesame seeds for garnish, optional
¼ cup finely chopped peanuts or cashews, optional
Juice of 1 lime
4 Tbsp peanut butter
3 Tbsp soy sauce
2 Tbsp coconut oil, melted
½ tsp ground ginger
¼ tsp red pepper flakes
If you like spicy: 1 Tbsp sriracha
I like to prepare the dressing first since the rest of the dish cooks pretty quickly. Mix all the dressing ingredients together with a whisk.
Spiralize the zucchini and add to a saute pan with 2 Tbsp sesame oil over medium/high heat. Add the shredded carrots and saute only 3 minutes. You don’t want the zoodles to get soggy. Take out the zucchini and carrots and set aside.
Add a little more sesame oil to the pan and saute the red pepper and minced garlic. Saute about 5 minutes and add the shrimp. Shrimp cooks pretty fast and you’ll know it’s done when it turns pink. Add the zoodles and carrots back into the pan and mix everything together, including the dressing. Garnish with cilantro, sesame seeds and crushed peanuts or cashews if you wish (I love the crunch). Enjoy!
If you haven’t cooked with spaghetti squash before, you need to. Like right now.
Pasta is a rare treat around our house, but with spaghetti squash you can make the same “pasta” dish a healthy treat! Seriously an awesome substitute. If you’ve never prepared it before, don’t worry. It’s very simple to make.
I love me some homemade pesto. It’s actually very simple to make your own and it’s so worth it. It’s WAY better than store-bought and equally important: it won’t have sneaky additives or preservatives.
This dish is comfort food without the guilt. Warm. Fresh. Tasty. Healthy. All of the above.
See my recipe for homemade pesto HERE. The link is also included in the recipe box below.
Preheat oven to 350 degrees. Cut the spaghetti squash in half the long way and scrape out the seeds. Drizzle olive oil on the pan and put the halves face down. Bake for about 30 min (depending on the size). I find it’s better to undercook it. You can always throw it in a pan and sautee it with your other ingredients if you need to, but you don’t want it to get soggy by baking it too long.
Spread out your pine nuts on a cookie sheet or piece of tin foil and throw that in the oven for a few minutes until they turn a golden brown. Careful, it happens quickly!! TIP: you can buy already toasted pine nuts at Trader Joe's!
While the spaghetti squash is still cooking, you can make your chicken breast and pesto. Season the chicken breast with salt and pepper and garlic powder. Cook the chicken breast is in a sautee pan with a little olive oil on medium-low heat. Add a little water to the pan and cover. Let it cook for about 7 min on one side. Then flip them and cover for another 5 min or so. It’s so easy and they turn out perfect! Slice them into strips.
The last thing is to cut the cherry tomatoes in half and put them in a pan in the oven set to BROIL. I set mine to high and it only takes about 5 min. The tomatoes will be charred a little and bursting with flavor.
Toss everything together until it’s well coated in the pesto. Serve with bread and/or salad as a side. I find that spaghetti squash dishes don’t look very pretty...so for a nicer presentation lay a bed of spaghetti squash to your plate. Then add chicken strips. Top with pesto and broiled tomatoes with basil for garnish as seen in my photo. Enjoy your tasty and healthy meal!
What a good idea lettuce wraps are, right? A yummy mixture of meat, veggies, seasonings and garnishes wrapped up in lettuce…I wish I’d thought of it.
The warm ginger-y flavor of the filling + the CRUNCH you get from the lettuce + the fresh cilantro on top = delightful.
Lettuce wraps are typically an appetizer, but with a side or two I think they can be the main course. I made these when I was doing the Whole30 (no grains, no dairy, no added sugar) so I had them as the main course. Eat as many as you want when they’re this healthy, right? Nom nom nom.
My “sauce boss” aka Travis came up with the dressing for this one. Click here for the recipe. The link is also in the recipe box below.
Heat a little coconut oil in a pan. Add the chopped onion, bell pepper and garlic and sautee 5 minutes. Add the ground turkey and cook until browned. Add the rest of the veggies and seasonings and continue to sautee 10 minutes more. Peel apart the lettuce pieces, rinse and dry. Give yourself a hefty scoop for each lettuce piece and serve 2-3 on each plate. Drizzle some dressing on each one and add the toppings of your choice. Crunch away!