After two weeks of going Snow Crazy (has anyone in Boston coined that term yet?) I decided I couldn’t let the weather keep getting in the way. Historic almost-eight-feet-of-snow-in-three-weeks record or not, I’ve got stuff to do. So classic me, I overbooked myself and now have zero free time. So I’m back on that five ingredient grind, starting with this very green spaghetti.
2 servings whole wheat spaghetti
4 cups spinach
2 garlic cloves
1.5 cups peas (I used frozen)
2 tablespoons olive oil
Bring a pot of water to a boil, and cook pasta according to package directions.
Meanwhile, mince the garlic and add to a stove pan with 1 tablespoon olive oil. Cook for one minute over medium heat.
Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute, then remove from heat.
Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined, and serve.
Note: Pasta can be replaces with any gluten-free variety.
130 Calorie Three Way Taco Chili with Spaghetti Squash
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!
*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.
🥗🍝Brown spelt noddles with lots of spinach, vegan quorn,garlic, nutmeg and other good stuff. Soooo tasty and easy. I really love frozen spinach, it’s such a money saver 🥗😍🤤
✈️Just want to say a huge thank you to the people who responded to my last @belongsamongwildflowersxoxo : haha yes that is true. It I’m very attached to Barry’s gold blend tea and my all fruit no added sugar jam 😅…marmite has also made it into the bag 😜 @paintedwaves sound advice that I will be sure to follow☺️ @floraxcrossing haha thanks for the tip, luckily I’m a vegan so won’t have to worry to much about that!😄
🇨🇦🙏🤔Next advice that would be greatly appreciated is any places in Ontario to eat that have vegan options ( as I’m the only difficult one haha) 🤤
Let me know if you have any ideas guys! 🌮🥙🌯🥗🍜🥘🍜🍛🥞🍔🌭🍕✈️🇨🇦