Here’s a super simple, delicious veggie-based meal.
Not only is spaghetti squash tasty and fun to eat, this meal requires minimal preparation. This squash is also nutrient dense– low in calories and high in nutrients. It contains fiber, antioxidant vitamins A and C, manganese, and vitamin B6. It’s also versatile and delicious.
Roast some veggies on one tray and bake the squash with olive oil, salt + pepper on another tray and you’re ready to go! Feel free to top with chickpeas and Parmesan cheese or crumbled feta cheese.
Spaghetti squash:
-Preheat oven to 400 F
-Cut spaghetti squash in half (OK to microwave squash for 5-7 minutes to soften it.)
-With a fork, poke holes all around the skin of the squash
-Lightly drizzle olive oil on each half, add salt + pepper
-Bake in oven ~40 minutes
Roasted vegetables:
-Preheat oven to 400 F
-Line a sheet pan with parchment paper
-Cut vegetables of your choice (examples: broccoli, eggplant, peppers, zucchini, tomatoes, kale, onion, etc)
-Season with olive oil, salt, and pepper
-Bake for 20-30 minutes. Enjoy!
Toss 1-2 cups spaghetti squash with roasted vegetables and add tomato sauce if desired. Top with ½ cup chickpeas + 2 tablespoons of Parmesan cheese, or with 1/4 cup crumbled feta cheese, if desired. Enjoy!
** If you feel you need additional help with meal planning, weight loss, optimizing your immune health, food shopping tips, or creating a healthy structure, I’m happy to help. I currently have a few openings for VIRTUAL NUTRITION COUNSELING SESSIONS. I can reached HERE to discuss your unique needs and set up a free 15-minute discovery call.⠀
Yes, a sandwich can be healthy!