Organic Spaghetti Squash Pasta

Italian Food has always been one of my all-time favorite guilty pleasures. However, the horrendous carb count has kept me at bay. So, in order to enjoy the deliciousness of the Italian way, I’ve modified the ingredients to make it a more carb friendly feast, packed full of nutrients.

Here’s what you’ll need ….
(Read while sipping wine, if possible, to get yourself in the cooking spirit)

1 large spaghetti squash
1 red bell pepper
1 yellow bell pepper (you can also use green bell peppers)
1 yellow onion
1 garlic bunch
2 jars of organic red sauce (your brand of choice)
1 box/bag of organic baby kale


Start by cutting your spaghetti squash in half (long way). Please note, halving this large gourd can double as a superior arm workout. It can also serve as a cathartic task, allowing you to harness any negative energy into cutlery – just make sure you don’t get too crazy with your squash splitting, as we still need to make a meal out of this.

Once your squash has been halved, lightly spray or drizzle olive oil over top. Place in a dish face down/gourd up and fill the dish with 1 cup of water. Put in the oven at 400 degrees for about 25-30 minutes or until the gourd side is soft.

Next, put your sauce in a pan to begin warming while you’re prepping and cooking the rest of your ingredients. I suggest a low/medium setting to provide a slow warming, helping to avoid the scorched/burned taste that can easily occur when you’re trying to multi-task in the kitchen.

Let’s get to chopping our veggies! Please note, you may resume your arm workouts (forearm and bicep specific) and/or therapeutic cutting during this course of dinner making.

Finely chop your peppers, onion, and garlic. Mix together in a skillet with olive oil, salt, and pepper – see below. Then, get to caramelizing.
While your veggies are slowly sizzling, remove your spaghetti squash from the oven to begin deseeding and scraping. You’ll know your squash is perfectly cooked when the gourd is soft to the touch. Oven mittens are welcomed during the deseeding and scraping process; otherwise, please ensure you have a healthy supply of burn cream/ointments in your home.

Deseed your squash using a fork. Once you’ve removed all seeds, begin scraping the squash into a strainer, still using your fork. Then, combine with your veggies.

Once you’ve nearly caramelized your veggies, throw in your kale, repeatedly tossing (continuously working those arm muscles). As I’ve said many times before, DO NOT BURN THE KALE. We want nutrition filled kale that’s cooked, not soggy and nutrient depleted. This process should take 1-2 minutes, depending on the amount of kale you use.


Now we’re ready to plate and cover in sauce (as much as you’d like).

The finished product …

This dish is not only quick and easy, but makes for great “leftover” meals. It’s even better heated up the next day when all the flavors have had extra time to set. Impress your friends and family with this beautifully executed, tasty, guilty-free dish!

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