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How to Make Squash Pasta {Whole30}

By Kelly · 9 Comments

Learn how easy it is to make roasted spaghetti squash - a tasty pasta-free alternative that enables you to enjoy classic Italian-inspired favorites.

Whether you’re living grain-free, or taking The Whole30 Challenge, saying bye-bye to pasta doesn’t mean you have to miss out on delicious noodle-slurping fun!

Baked spaghetti squash is a tasty alternative that enables you to enjoy classic Italian-inspired favorites (such as spaghetti and meatballs) since it substitutes well in virtually any pasta dish. Plus, it’s nutritionally superior to regular pasta, which is high in calories and contains little nutritional value.

The good news is … you can feel great about filling your plate with baked spaghetti squash, because this nutritious, low-carb option provides a healthy dose of vitamins A and C, and is also rich in B vitamins. Spaghetti squash is also a good source of key minerals, such as potassium, manganese, calcium, iron, phosphorus and zinc.

Learn how easy it is to make roasted spaghetti squash - a tasty pasta-free alternative that enables you to enjoy classic Italian-inspired favorites.

Another reason to add spaghetti squash to your menu is because it’s so incredibly easy to make. Simply cut a spaghetti squash in half, scoop out the seeds, brush with olive oil and bake. Then, use a fork to remove the spaghetti-like flesh from the peel. It’s the perfect pasta alternative and pairs wonderfully with just about any sauce or stew you enjoy.

As mentioned above, one of our favorite ways to use baked spaghetti squash is to top it with my easy and delicious Slow Cooker Marinara Sauce & Meatballs. A couple of out-of-the-ordinary ways to enjoy squash pasta is to top it with our favorite Sweet Potato Chili. It’s also great topped with my Slow Cooker Italian Beef Ragu.

Of course, there are so many options for enjoying baked spaghetti squash. I’d love to hear your favorite ways for using this tasty, healthy alternative. Please feel free to share your delicious ideas in the comments below.

Learn how easy it is to make roasted spaghetti squash - a tasty pasta-free alternative that enables you to enjoy classic Italian-inspired favorites.

Print
How to Make Squash Pasta {Whole30}

Yield: 3-4 servings

Ingredients

  • 1 spaghetti squash (about 2 lbs)
  • Olive oil
  • Sea salt to taste
  • Optional
  • 2 Tbsp fine chopped fresh parsley

Instructions

  1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper.
  2. Cut squash in half and scrape out seeds. Brush both halves with a little olive oil and season with sea salt. Awesome Update! I recently discovered that if you cut the squash in half at its center, rather than lengthwise (like I've shown in the photo), you can actually get longer noodles. Woot!
  3. When ready to bake, place the squash flesh side down and bake for 30 to 45 minutes until fork tender. (The squash is ready when you can easily pierce through the flesh with a fork. Do not overbake or your noodles will be mushy.)
  4. When done, remove from oven and let it rest until cool enough to handle.
  5. Then, use a fork to gently rake the squash flesh from the peel. (Gently run a fork around the inside of the squash in a circular motion. This will result in less breaking of the strands so you have longer noodles.)
  6. Transfer spaghetti squash "noodles" to a serving dish. Toss with a little olive oil, sea salt and fresh chopped parsley, if desired. Or top with your favorite sauce or stew. (If you're prepping ahead, refrigerate the squash noodles in an airtight container up to five days for use in making quick-n-easy future meals.)

Notes

You'll need one medium-size spaghetti squash (about 2 lbs) to make 3-4 servings of squash pasta.

3.1
https://thenourishinghome.com/2016/03/how-to-make-squash-pasta/

You Might Also Like:

Veggie Quiche with Hash Brown Crust
Summer Veggies Pasta (Grain-Free Option)
Slow Cooker Sweet Potato Chili (Bean-Free!)

Filed Under: Meatless, Sides, Whole30 ·

Stir Fry Veggie Zoodles {Recipe Makeover Whole30 Style}

By Kelly · 6 Comments

StirfryZoodles

The final segment in our Oodles of Zoodles Spiralizer Series has arrived … And I’ve been saving the best for last!

Well, I guess that’s certainly subjective? But seriously, what could be better than a delicious Veggie Stir Fry with tons of harmonious flavors tossed together with zoodles for an extra touch of texture that makes you feel just like your slurping soba noodles. Yum!

Of course, the men in the house prefer it when I add some leftover grilled herb chicken (or grilled steak) to the mix. And I have to be honest, I like the extra flavor and protein kick that comes with tossing in some leftover chicken or beef too, especially when I’m taking The Whole30 Challenge!

Like so many of the zoodle recipes I’ve shared, this one’s equally good as leftovers. In fact, I’ll tell you a little secret … my favorite way to enjoy the leftovers is to barely warm them for breakfast and add a poached egg on top. Oh my, it’s good!

Veggie Stirfry Closeup.jpg

How to Spiralize in 3 Easy Steps!
If you’re just now joining us for the Oodles of Zoodles Series … it started off with “How to Spiralize in 3 Easy Steps” (a helpful photo tutorial), followed by several delicious recipes. Here they are for easy reference:

• Meet Ali from Inspiralized and try her delicious recipe for Turkey Bolognese (Whole30-friendly)
• Pan Seared Balsamic Chicken with Pesto Zoodles (Whole30-friendly)
• Veggie Sauté with Zoodle Ribbons (Whole30-friendly)
• If you’re not dairy-free try: Fresh Caprese with Zoodles and Skillet Lasagna with Zoodles
• BONUS! Learn to spiralize with my fun photo tutorial: How to Spiralizer in 3 Easy Steps!

P.S. Don’t worry spiralizer fans. Although this post wraps up the Oodles of Zoodles Spiralizer Series, you will most certainly be seeing more spiralizer recipes in the future, since I’m completely smitten with this healthy, helpful kitchen tool.

Print
Stir Fry Veggie Zoodles (Whole30)

Yield: 4 servings

Ingredients

  • 4 large organic zucchini
  • 2 tbsp sesame oil (or olive oil)
  • 5 green onions, diced (include whites and some green parts)
  • 2 cloves garlic, finely minced
  • 2 carrots, peeled and cut into matchsticks
  • 6 oz. organic snap peas
  • 2-3 small heads of bok choy (chop and divide stem from leaves)
  • 2 cups organic broccoli florets
  • 1 red pepper, sliced in strips
  • 1 cup sliced mushrooms
  • 1/2 tsp fresh grated ginger (or 1/8 tsp ground ginger)
  • Coconut aminos (or organic soy sauce)
  • Optional: Leftover grilled balsamic-lime steak or grilled herb chicken (see note below)

Instructions

  1. Using a spiralizer with the small-hole blade attachment, make zucchini noodles; set aside. For step-by-step instructions on how to make zoodles, be sure to check out my How to Spiralize in 3 Easy Steps Photo Tutorial.)
  2. Next cut and slice remaining veggies as noted in ingredients above, making sure to keep the ingredients separate from one another.
  3. Once all of your veggies are ready, heat a wok or large sauté pan over medium-high heat.
  4. Add oil, diced green onions and garlic. Cook until garlic becomes fragrant, about one minute.
  5. Then, add carrots, snap peas and bok choy stems only. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  6. Next, add the bok choy leaves, broccoli, red pepper and mushrooms. Sauté uncovered, stirring constantly, until broccoli begins to slightly soften (about 2-3 minutes).
  7. Then add the zucchini noodles and 1-2 tablespoons of soy sauce (or soy-free coconut aminos). Cover the pan to allow the zucchini noodles to steam cook until they reach desired consistency. (We prefer ours al dente, so 2 minutes is generally all it takes.)
  8. Remove cover, season with ginger, and salt and pepper to taste; tossing well to combine. Enjoy!

Notes

You can easily customize this recipe using your favorite veggies. In addition, you can also toss in leftover grilled balsamic-lime steak or grilled herb chicken to create an even heartier and satisfying main dish. Enjoy!

Time-Saving TIp: You can spiralize the zucchini noodles up to 3-4 days in advance. Simply store in an airtight container with a paper towel to absorb excess moisture. Same goes for the other veggies in this dish. That way, you're all ready to go to make a quick and healthy meal!

3.1
https://thenourishinghome.com/2014/04/stir-fry-veggie-zoodles/

Disclosure: The above links to the spiralizer kitchen tool are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

You Might Also Like:

Garlic Thyme Chicken {Slow Cooker Recipe}
How to Make Simple Seasoned Cauliflower Rice
How to Spiralize ... it's easy, delicious and nutritious!

Filed Under: Meatless, Whole30 ·

Veggie Sauté with Zoodle Ribbons {Recipe Makeover: Grain-Free, Whole30}

By Kelly · 3 Comments

Veggie Saute with Zoodle Ribbons

This dish is the quintessential veggie wonderland of flavor and is based on one of my all-time favorite pasta dish from The Cheesecake Factory (Evelyn’s Favorite Pasta). Back in the days before I was GF, this popular pasta dish was a frequent favorite of mine.

That’s why I had to re-make it into an even healthier grain-free dish that everyone will enjoy, whether they’re living grain-free or not! In fact, it’s so tasty, Paleo Parents asked me to participate in their Cheesecake Factory Paleo Recreation Recipe Roundup where they’re sharing some of the best grain-free versions of favorite dishes from the Cheesecake Factory menu.

The combination of sundried tomatoes and kalamata olives with artichoke hearts and asparagus is a real show stopper! And it’s even more delicious as leftovers, as the flavors become even more intense after they’ve had a chance to meld! For an even heartier dish, simply serve it alongside a perfectly grilled chicken breast.

For those of you taking the Whole30 Challenge, I’ve got great news – this dish is Whole30-friendly too! So get out your spiralizer and get ready for a mouthful of fabulous flavor!

Zucchini Noodles Flat

Making zoodles (zucchini noodles) literally takes just seconds. All you need is a spiralizer and you’re ready to not only make zucchini noodles, but so many other great veggie noodles as well. Be sure to check out my How To Spiralize Photo Tutorial for easy step-by-step instructions.

It’s no secret that I have a blast transforming our favorite pasta dishes into zoodle creations since these dishes really up-the-ante when it comes to our daily intake of wholesome veggies. Plus, as the only grain-free girl in a house-full of grain lovin’ guys, changing out noodles for zoodles makes it a whole lot easier for me – and a whole lot more nutritious for all of us!

VeggieSaute

How to Spiralize in 3 Easy Steps!
If you’re new to spiralizing, be sure to check out “How to Spiralize in 3 Easy Steps” (a helpful photo tutorial), along with my some of my other favorite zoodle recipes, such as Stir Fry Veggies Zoodles and Pan Seared Balsamic Chicken with Pesto Zoodles. YUM!

Remember, whether you’re GF or not, replacing pasta with zoodles is a tasty and healthy way of getting more wholesome veggies on your family’s plate for even greater nutrition!

Veggie Saute wZoodles CloseUp

Enjoy and be sure to check out the other delicious grain-free Cheesecake Factory recipe makeovers over at Paleo Parents.

Print
Veggie Sauté with Zoodle Ribbons (GF)

Ingredients

  • 3 medium to large organic zucchini
  • 2 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 5-6 cloves of garlic, sliced
  • 2 cups fresh broccoli florets
  • 1 cup fresh asparagus tips
  • 1 cup chopped artichoke hearts
  • 8 whole sun dried tomatoes in olive oil, roughly chopped (plus oil, see instruction)
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup pitted kalamata olives, cut in half
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Using a spiralizer with the small-hole blade attachment, make zucchini noodles; set aside. (For step-by-step instructions on how to make zoodles, be sure to check out my How to Spiralize in 3 Easy Steps Photo Tutorial.)
  2. Heat a large sauté pan (or wok) over medium-high heat. Add olive oil, onion and garlic. Sauté until onion starts to soften a bit (about 2-3 minutes).
  3. Add broccoli, asparagus, artichoke hearts, sun dried tomatoes and about 1-2 tbsp of the sun dried tomato oil. Toss veggies well to thoroughly coat. Cover pan and allow to steam about 2 minutes.
  4. Then add the basil, olives and seasoning. Sauté 2-3 minutes, stirring constantly.
  5. Add the zucchini noodles and toss well to combine. Cover and allow to steam for a minute or two, until zucchini noodles reach desired texture. If the mixture is too dry, add a tablespoon of water, then cover to allow for more steam.
  6. Divide among bowls and enjoy! Serve with a side of grilled chicken or steak for an even heartier meal.

Notes

Time-Saving TIp: You can spiralize the zucchini noodles up to 3-4 days in advance. Simply store in an airtight container with a paper towel to absorb excess moisture. Same goes for the other veggies in this dish. That way, you're all ready to go to make a quick and healthy meal!

Life After Whole30 Recipe Variation: If you're NOT doing Whole30 and you're not dairy-free, feel free to sprinkle on some fresh grated Parmesan.

3.1
https://thenourishinghome.com/2014/04/veggie-saute-zoodle-ribbons/

Disclosure: The above links to the spiralizer kitchen tool are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

You Might Also Like:

How to Spiralize ... it's easy, delicious and nutritious!
Lentils & Carrots with Swiss Chard (GF)
How to Make Squash Pasta {Whole30}

Filed Under: Meatless ·

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Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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