Eating healthy drives a person to find ways to satisfy their inner fat-kid with questionable alternatives and recipes that many times fall flat (i.e. Cashew cheese. Womp Womp.) This recipe, my friends, is not one of those.
Spaghetti squash is God's way of telling us He understands your diet sucks and offering a way to make your grain-free/noodle-free/awesome-free meals a little more bearable. Made properly, spaghetti squash is a big carb-free hug to your tummy and is very versatile! The mild flavor soaks up the deliciousness of the dish while offering that important noodle-like consistency.
For a step-by-step tutorial on how to first prepare spaghetti squash, click here. It's TOO easy. With a large squash, I used one half for a lemon, rosemary, ginger dish and the other half for a spicy tomato dish. I kept the "noodles" I wasn't using in the fridge overnight, and they held up great. I was also able to get 3 meals total out of each HALF. Yay!
First off, both meals had 4 main ingredients as their base. Chicken, red bell pepper, frozen kale, and sweet onion. From there I added different ingredients to make each taste totally different, and I love how they turned out!
Next come all the additions! I'm not very good at spelling out recipes and giving exact amounts because I'm very impulsive in the kitchen, but I'll give it a shot.
Lemon, Ginger, & Rosemary Spaghetti Squash Noodles
- 1-2 TBSP olive oil
-2 chicken breasts cut into pieces
-1 red bell pepper diced
-1 small yellow onion diced
-1/2 cup frozen kale
-2 round slices of lemon
-1/2 inch ginger root grated
-1 tsp rosemary (fresh or dried)
-spaghetti squash noodles from half
Heat olive oil in sauté pan over medium heat.
Season chicken with salt/pepper and cook thoroughly in sauté pan. Set chicken aside.
In same pan, cook onions, peppers, kale, until soft.
Add lemon, ginger, rosemary to pan and stir until fragrant.
Add chicken back into pan with spaghetti squash noodles. Mix.
Remove lemon slices. Season with salt and pepper.
EAT!
Spicy Tomato Spaghetti Squash Noodles
- 1-2 TBSP coconut oil
- 2 chicken breasts cut into pieces
-1 red bell pepper diced
-1 small yellow onion diced
-1/2 cup frozen kale
-8oz can fire roasted crushed tomatoes
-1/2 small can of green chiles
-1 tsp fresh cilantro
-1 tsp cumin
-1 tsp coriander
-pinch of cayenne
-1/2 lime
-spaghetti squash noodles from half
Heat 1-2 TBSP coconut oil in sauté pan over medium heat.
Season chicken with salt/pepper and cook thoroughly in sauté pan. Set chicken aside.
In same pan, cook onions, peppers, kale, until soft.
Add tomatoes, chiles, and all herbs/seasonings until warmed though and fragrant.
Add chicken back to pan with spaghetti squash noodles.
Squeeze in lime juice, season with salt and pepper, garnish with more cilantro.
EAT!
Healthy, delicious, and easy! This has been a life saver while on whole30. Let me know if you try these or what your favorite spaghetti squash recipe is!
