Creamy Spaghetti Squash Alfredo + Healthy Pasta Swaps

I do believe that all foods can fit, but if you are trying to meet your weight loss goals sometimes regular pasta just doesn't seem to make you satisfied. Spaghetti squash is a perfect low carb option for all my pasta lovers and a great swap for everyone dealing with gluten issues. Can't do dairy? No worries! This dish is gluten free, dairy free and paleo. Keep reading below to find out my other favorite pasta swaps! 

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You will be so amazed about how easy it is to cook a spaghetti squash. Probably just as fast as store bought pasta. 

recipe (serves 4) 

Ingredients:

-1 (2-3 lb) spaghetti squash 

-2 Tbsp. of extra virgin olive oil or avocado oil 

-2 tsp. of salt and pepper, respectively 

-1 can of organic coconut milk (I use Trader Joe's organic brand) 

-2 cups of raw lacinato kale or curly kale, roughly chopped 

-2 large shallots, diced

-1 Tbsp. dried oregano

-1 tsp. dried red pepper flakes

-1 tsp. garlic powder  

Directions:

-Preheat the oven to 375 degrees F. 

-Cut the squash in half, remove all the seeds, and drizzle with 2 Tbsp. of olive oil or avocado oil. Season with 1 tsp. of salt and pepper, respectively. Leave 1 tsp. of each for the sauce. 

-Place face down on a cookie sheet that is lined with foil. Place in the oven and bake for 40 minutes. 

-While the squash bakes, place a pan on the stovetop and bring to a medium heat. Add one full can of coconut milk, shallots, herbs, and spice. Let the coconut milk melt, and reduce a bit with the herbs and spices (2-3 minutes).

-Add in the kale and cook with the cream until it reduces a few minutes more and until the kale cooks down and soften.

-When the spaghetti squash is done cooking, use a large fork, scrape the flesh to create long strands of "spaghetti". Place the spaghetti straight to the pan of the alfredo sauce. Mix together until fully incorporated into the sauce.

-Place the spaghetti back into the boat of the squash for a lovely presentation and garnish with fresh herbs.

MACROBALANCED TIP:  Make this a complete meal by adding your favorite protein. I recommend adding cooked chicken or shrimp right into the sauce. 

Nutrition Facts: 280 calories, 14 grams carb, 24 grams fat, and 3 grams protein. 

Macrobalanced Pasta Swaps 

Looking for other healthy pasta swaps to fit your needs? Here is my list! 

  • Veggie Noodles: Zucchini noodles, beet noodles and sweet potato noodles are awesome options! 
  • Shirataki Noodles: Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own. Awesome for the person who wants a swap with the closest pasta texture. 
  • Kelp Noodles: At only 20 calories a serving, kelp noodles are a low calorie, raw substitute for pasta.Kelp noodles are made from kelp (a brown seaweed), sodium alginate (a salt derived from seaweed), and water. Kelp is an edible seaweed that is high in nutrients.

Hope this inspired you all to bring noodles back into your life and on the table. Comment below with some of your favorite pasta swaps!