Squaghetti

I am so excited to share this recipe. Although extremely simple, it is booming with flavor and nutrients and provides the diner with a light yet filling and complete meal.

January is a time when a lot of people try and reboot their eating habits and get back on track after overindulging in the preceding months. Spaghetti squash is lighter and crunchier than its brethren winter squashes due to its increased water content, and has the magical ability, once roasted, to be scraped apart into spaghetti-like strands. Most people love pasta, but who enjoys that weighed down lethargy that usually follows a pasta filled meal. Spaghetti squash fills you in a lighter, energy inducing way and is ideal for someone who is aiming for a lower carb meal or has gluten sensitivity.

One Pot Stop, Spaghetti Squash

Serves 2-3

Inspired by My New Roots

1 medium sized spaghetti squash- halved

2 tbsp olive oil

Salt

Pepper

1 tsp paprika

7 gloves garlic minced

1 tsp red pepper flakes

1 head broccoli chopped into bite-sized pieces (I like to peel and chop the stem too)

8 sundried tomatoes- rehydrated and sliced

½ can of chickpeas, rinsed

1/4 cup dry white wine

Parm

• Pre-heat oven to 400

• Rub the cavity of the squash with 1 tbsp oil, paprika, salt and pepper

• Place on a sheet pan and roast, cut side down, for about 40 minutes or until the skin starts to brown and bubble slightly and you can easily pierce the flesh of the squash

• While the squash roasts add 1 tbsp oil to a cast iron dutch oven or sauté pan over medium heat

• Add the red pepper flakes to toast slightly, about a minute. Add the garlic and sauté for another minute. Do not let the garlic brown.

• Add the broccoli and cook for another 2 minutes

•  Pour in the wine to deglaze the pan, and scrape any garlic-pepper remnants that may be stuck to the bottom.

• Toss in the sundried tomatoes and chickpeas and continue to cook until all the liquid is evaporated and the broccoli is tender.

• Remove the squash and allow to cool slightly. Once tangible, scrape the flesh length wise to create spaghetti-like strands.

• Divide the broccoli mixture between the squash halves and mix with the "spaghetti".

• Grate or shave the parm on top and enjoy.

Spaghetti Squash is not just fun to eat but loaded with powerful nutrients:

Beta carotene- the precursor to vitamin A. Vitamin A is a powerful antioxidant, which is essential for eye health and may help reduce the risk of various cancers.

Fiber- helps with digestion, and acts as a tow truck, removing undesirable fats along its path, reducing the risk of high cholesterol, and aiding in blood sugar control for those with diabetes.

Potassium- essential for fluid and mineral equilibrium, muscle control, and maintaining blood pressure within the desirable limits.

This vegetable warrants playing with your food, so dig in!

Title credit-KME