Spaghetti squash is a true life saver for those of us on lower carb meal plans. (I hesitate to use the word “diet” ~ that implies deprivation & I never, ever believe in that.) I love the subtle and unique flavor & texture of this squash. I also enjoy that you can top it with any of your favorite sauces or spice up with a ethnic twist. Recently I posted my recipe for Spaghetti Squash Sesame Noodles and I am having a blast watching you cook it up around the globe.
If you are wondering about the stunning fabrics in the photos they are by the amazingly talented Amy Butler. She is a rockstar in the world of textile design. I recently purchased a giant amount of her designs that you will see a whole bunch when you visit! If you didn’t know I had a great career as a textile designer & a I have hankering to create some new collections.
…..along with everything else I do!
OK, let’s talk more about spaghetti squash, peanuts, coconut and life…
For a great number of us lower-carb, gluten free eating is a way of life. There has been lots of buzz lately about the Paleo Diet and going grain free. Sure that can work, if that is the path you choose. I have had all sorts of relationships with food and let me tell you: I am not one to go on and on about trends, buzz words and why you should eat this or that.
You need to decide what works best for your own lifestyle, accessibility, age, fitness levels, passions and health issues. On MarlaMeridith.com my mission is to make Healthy whole foods beautiful: One mindful bite at a time.
It is as simple as that.
I hope you like carrots. They are nice on these noodles…they are probably to be avoided by some diet or another, but not over here! Thankfully.
It is pretty obvious that food eaten with little fuss & in it’s purest state tastes better and is better for you. Much better then manufactured, overly processed “corporate” food.
These days we are blasted by info from folks with life changing stories based on the way they eat. Many people feel intimidated that if they don’t follow precise rules they will fail. This is not true. Do what makes you feel your best and prosper. My best advice: play around & have fun with your food. If you have specific health concerns experiment some more & check with your doctor.
Do the best you can. When you can & how you can. Try not to stress. Enjoying brightly colored natural foods and make them look pretty. Like this…
I am not entirely gluten fee or grain free, but I am comfortable with “grain lite.” I see no need to say good bye to my whole grain favorites that I indulge in each and every morning. With mindful portion sizes & exercise every day I can keep fit, trim and muscular while enjoying my whole grain favorites.
Whether or not you crave flour based pasta you will love the flavor of this traditional Asian dish made with spaghetti squash…
As long as I include many healthy fats I find that it is much easier to stick with mindful portion sizes. Cravings for other stuff subsides.
I like finding energizing ways to enjoy all the flavors we love. People often ask me if I miss traditional baked goodies with refined flours and sugar. My answer is always a confident NO. My baking style & ingredient list keeps me more than satisfied. We will get more into all this jazz another time….
I write about this topic a bit in my 10 Secrets to Skinny post.
All righty, how about we enjoy some Spaghetti Squash Noodles with Thai Peanut Sauce…
What is your favorite way to prepare spaghetti squash?
- 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
- 1/2 cup light unsweetened Coconut Milk
- 1/2 cup natural, crunchy Peanut Butter
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Soy sauce or gluten free Tamari
- 2 tablespoon Fish Sauce
- 2 teaspoons toasted Sesame Oil
- pinch of ground Ginger
- pinch of ground Cinnamon
- pinch of ground Black Pepper
- a few drops of liquid Stevia or Honey to taste
- 1/2 cup chopped Green Onion
- 1/2 cup salted Peanuts, chopped
- handful of chopped fresh Cilantro
- extra chopped Peanuts
- extra chopped Green Onion
- unsweetened Coconut Flake
- There are two ways to do this:
- Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
- Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
- Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
- This recipe is inspired by my ever popular Chicken with Coconut-Lime Peanut Sauce. This is a nice option if you are vegetarian or vegan (omit the fish sauce for vegan versions)
Spaghetti Squash Recipe Links
- Bacon and Cheese Spaghetti Squash Casserole MarlaMeridith.com
- Southwestern Stuffed Spaghetti Squash Bev Cooks
- Spaghetti Squash for Father’s Day Blog Resipi
- Spaghetti Squash Pancakes with Feta & Oregano Citron et Vanille
- Spaghetti Squash Sesame Noodles with Edamame MarlaMeridith.com
- Spaghetti Squash with Mushrooms and Kale Apron Strings