Spring Spaghetti Squash Pasta

I was going to wait to post this one after another go-around so I could make it a little prettier. I wanted to add fresh basil. And put the vegetables and chicken on top of the spaghetti squash instead of mixing it all up in the pan hamburger-helper style so it would photograph better. In my blogger’s mind I can see it and it’s stunningly green and gorgeous. But, then I remind myself… that isn’t real.

What’s real is what you see right here. No frills, just dinner. In under an hour. And on a weeknight, what’s better than that right? Um, ok, maybe dinner in under half an hour…

With every post I find myself wishing my photos were more professional and gourmet looking. But then again, professional and gourmet doesn’t really happen when it’s Monday night and you’re just trying to get dinner made after a long day at work. It’s those nights when dried basil will do just fine and you ask yourself, “how can I do this using just one pan…”

You see, really what I aim to do on this blog is give you recipes and good-for-you things you can and actually want to make. I try to keep the ingredient lists low with simple steps to follow and as minimal clean up as possible, which I’ll admit isn’t always the case but I’m getting better… right, Ross? 😉

The thing is, it’s easy to get wrapped up in making healthy eating complicated. There are lots of recipes out there calling for 15+ ingredients with things you’d have to go to three different grocery stores to find. But healthy isn’t exotic or expensive ingredients, or crazy complex recipes, or intimidating cooking methods. Healthy is actually quite simple. So simple in fact, it makes for boring and rather unappetizing photos (this tastes better than it looks, I promise!). So, while it may not be sexy or overly impressive to throw some meat and vegetables in a pan and call it a night, that’s really all there is to it sometimes – basic ingredients, cooked intuitively and enjoyed thoroughly.

So…I’ll do my best to continue bringing you just that so you can stop stressing about what’s for dinner and start enjoying the process… Ah, wouldn’t that be nice?

Get in the Groove
One of my favorite moments I see happen over and over again with my health coaching clients is when they find their groove in the kitchen and cooking becomes fun. Because that’s really what it’s all about – figuring out how to make the process of planning, shopping and cooking enjoyable and maybe even a little bit exciting (yes, it totally can be!) so you’ll want to do it all again next week. 

Check out these testimonials from some of my clients. They achieve some amazing results in a short amount of time once they start finding their groove. For the most part, it’s about figuring out what works with your routine and life and then consistently implementing it until it becomes just what you do. Then you get to do your thing while continuing to reap all those great benefits, like clearer skin, less stress, no more cravings…. seriously, check out these results. And know that you can do it too. If you want to talk more about exactly how, click here to schedule a free 30 minute strategy session with me. 

I hope you enjoy the fresh taste of spring in this no-frills, very real weeknight dish. Bon Appetit!

Spring Spaghetti Squash Pasta

Ingredients

1 spaghetti squash
3 tbsp extra-virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp dried basil
1 tbsp dried oregano
1 lb ground chicken or turkey
1 bunch asparagus
1 cup frozen peas (omit if strictly following the Paleo diet)
sea salt & black pepper
lemon
fresh basil leaves, sliced thin or torn (optional)

Directions

Preheat oven to 350 degrees. Place spaghetti squash on a baking sheet and bake at 350 for 30-45 minutes, until it’s slightly soft to the squeeze.

While the squash, bakes, heat a large skillet over medium heat and add 2 tbsp olive oil. Add onion and sauté 3-5 minutes until translucent. Add garlic, basil and oregano and continue cooking another minute until fragrant. Add ground meat and stir to combine with aromatics. When cooked through, transfer to a plate and set aside.

Place skillet back over medium heat and add another tbsp olive oil. Toss in asparagus and sauté until slightly soft. Return meat to the skillet and add peas. Continue cooking a few minutes until peas are warmed through.

When the squash is done, remove from oven and allow to cool a few minutes before handling. Cut the squash in half lengthwise. Scoop out seeds and discard them (or you can save them to roast later for a healthy snack). Now, using a fork, scrape the flesh of the squash away from the skin with a raking motion. The squash will come out in strings, sort of like angel hair pasta.

Add spaghetti squash to skillet with meat and vegetables and mix it up. Season with salt and pepper. Serve with a squeeze of fresh lemon. And top with freshly torn basil… if you have it. 🙂