corn spaghetti

Corn pasta with roasted butternut squash sauce.

I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.

Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.

7

130 Calorie Three Way Taco Chili with Spaghetti Squash

Ingredients:
1 Red Bell
1 Green Bell
1/3 c. Diced Onion
¼ c. Jalapenos
1/3 c. Black Olives
2 (16oz) cans low sodium diced tomatoes
1 (16oz) can low sodium black or kidney beans, rinsed and drained
1 (11oz) can fiesta corn, drained
1 Spaghetti Squash, cooked
½ packet of low sodium taco seasoning
Mexican Style Blend Finely Shredded Cheese, 1 tablespoon per serving!

Directions:
*First cook your spaghetti squash. I already cooked mine previously and
Was using leftovers, but I like to halve my squash and seed it, then turn
Them upside down on a baking sheet and bake for about 45-65 minutes.*

•First I diced up my two bell peppers with my onion and put them in a medium pan and sautéed. I used 4 squirts of I Can’t Believe it’s Not Butter 0 calorie spray to coat the pan but butter or olive oil would work fine. I let them cook for about 20 minutes, stirring occasionally while I prepared my other Ingredients.

•Next I diced up my jalapenos and olives, and added them into the pot.
I like my food hot, and the soup was quite spicy. If you don’t like as much heat try adding the jalapenos last or seed them!

•Next I added the taco seasoning to give my vegetables more flavor. I recommend only adding about ¼ of the packet at this stage, and then if you want more once you add all of your ingredients you can. Season to your taste preferences,
I used a little over ½ a packet in mine.

•Then I drained and rinsed my beans and corn, and added them in.

•Then I added in my tomatoes. I recommend using diced tomatoes but I didn’t have any on hand, so I used a large can of whole tomatoes and diced the tomatoes myself.

•After that I added a few ounces of water because my soup was a little too thick, but remember you want it pretty thick since its going over spaghetti squash!

•I also added some salt and pepper for taste, about ½ tsp each.

•Cook for at least 1 hour, but the longer you cook it the better it will be!

•Once the chili and spaghetti was done, I put them into a small dish and added a tablespoon of Mexican Shredded cheese on top and popped it into the broiler for about a minute.

Makes about 12 servings, 100g of spaghetti squash (about 3/4c.) with ½ cup chili on top.

Without Cheese:
Calories: 110, Fat: 1.3g , Sugars: 6.4g, Protein: 3.6g, Carbs: 19.9g
With Cheese:
Calories: 130, Fat: 2.6g, Sugars: 6.4g, Protein: 5.3g, Carbs: 20.2g

• This was so good! And guilt free :) At only 110/130 calories per serving you can go back for more! One of my favorite dishes I’ve had in a while!

4

Spaghetti Casserole 

Ingredients:
-1.5 packages tempeh
-1 onion finely chopped
-1 pepper finely chopped
-2 cloves garlic chopped
-olive oil
-½ cup oatmeal
-italian seasoning + salt/pepper/whatever else you want
-1 box spaghetti (any kind will work, use rice/quinoa/corn spaghetti if gluten free)
-about 3 cups of marinara sauce for dish, 1-2 cups for extra while eating.
-1 eggplant
-panko crumbles (or any time of bread crumb)

Directions:
-Tempeh Crust: Saute the onion, pepper, and garlic in olive oil.  Once slightly cooled, combine with crumbled tempeh, seasoning, and oatmeal.  Pour into casserole dish and press down to form a “crust”.
-Spaghetti:  Cook one box of spaghetti (I used whole wheat) as directed.  Once crust is formed, pour cooked (and drained) spaghetti on it.  Then pour marinara sauce on top of that and mix around a little bit.
-Eggplant:  Peal one eggplant.  Cut into slices (about 1/4″ or less thick).  Sautee until slightly softened.  Place on top of spaghetti layer.
-Crumbles: Sprinkle on as many as you want on top.
-Baking: Bake in a preheated oven around 400 degrees F, covered for 30 minutes, and then uncovered until the bread crumbs brown (10-15 minutes).  Probably anywhere from 350-450 degrees is fine, and I don’t think cooking it longer would be a problem either. 
-Consuming: If you’re taking this as left overs for the week (as I am doing), it tastes a little better with some added marinara sauce on it each day,be cause it can kind of dry up.

Spaghetti squash and lentil “burrito bowl” for lunch today :)

Half a spaghetti squash, leftover stewed lentils, corn, avocado, vegan sour cream, nutritional yeast, hot sauce, salt, pepper, and lime juice