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Spaghetti Squash with Bacon and Garlic

If you follow my holisticallyfed instagram/facebook page you might have seen me post a challenge earlier this week to try a new vegetable. If you don’t follow either of these go check them out! I post regularly on tips about healthy living, challenges, what I am eating, my workout once a week, and recipe ideas as well as notifications of when I post a new blog.

I have to admit I did not try a new vegetable this week. I had all intetions of doing so but after I made the challenge I realized I already went to the grocery store for the week and really had no desire to go back. I go once a week and stock up exactly how much we need for the whole week so that I don’t have to make a second trip. HOWEVER I still have a vegetable recipe that might be new to you! If you hadn’t already figured it out by the title of this blog it involves spaghetti squash! It is amazing. Even though it is not new to me, the recipe was. The only way I have ever used spaghetti squash is as a replacement to pasta when I want to make spaghetti. When baked, spaghetti squash comes out in prefect little noodle like strands almost identical to pasta. It is pretty remarkable.

If you never have baked spaghetti squash before there are two ways you can do it. The first requires you to have to cut open the spaghetti squash at the beginnig which can be slightly challenging because of how tough the outer layer is, but it also allows you to remove all of the seeds at the beginning. The second way allows you to just pop it in the oven with a few holes poked through the outer layer to allow any steam to escape. This way makes it much easier to cut the spaghetti squash in half since it is nice and tender once baked. However, the seeds remain in the middle which means you will have to dig them out with your hands/spit them out as you eat. I prefer the second way. It is up to you.

Spaghetti squash is an excellent choice for those looking to eliminate grains from their diet. It provides the same savory texture as pasta without any risk of gut damage. Not to mention it is an excellent source of carotenes, and vitamins C, B1, B6, niacin, folic acid, panthothenic acid, potassium, and dietary fiber. Diets that are rich in carotones are well known to be protective against cancer and developing type 2 diabetes.

I paired this delicious recipe with baked chicken and some steamed kale and broccoli. It provided the perfect starchy density I needed to replenish my muscles after a hard workout that day. My husband and I and a few other people at our gym have decided to start training for an entire year to make it as a team to CrossFit Regionals next year. The training started this week and my joints and muscles are definitely feeling it. WIth all that to say, I will be eating lots over this next year to fuel my body with the nutrients it needs to grow strong! I am excited and really looking forward to seeing the progress that we all make over this next year. Whether we make it or not I love having a goal and something to work towards.  What goals are you working towards be that spiritually, physically, mentally?? I believe it is healthy to have goals in all areas of our life. It keeps us moving foward and not just going through the motions.

Now go try this awesome recipe for yourself!!

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Spaghetti Squash with Bacon and Garlic
Author:
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 whole spaghetti squash
  • 4 pieces uncured bacon (uncured insures it is not preserved with additives or chemicals, but preserved with more natural salts and flavorings)
  • 3 cloves cruched garlic
  • salt/pepper to taste
Instructions
  1. Preheat the oven to 375 F.
  2. Pierce the spaghetti squash with a knife evenly all over OR cut the spaghetti squash in half lengthwise and scoop out the seeds
  3. If piercing the spaghetti squash, simply place it on a pan and bake for 45-60 minutes or until slightly brown on the outside and nice and tender to the touch
  4. If cutting it in half, make sure to place the spaghetti squash face down and bake the same amount of time
  5. When about 10-15 minutes is left for squash to bake, start cooking the bacon on medium heat in a medium sized saucepan
  6. Once cooked, set aside and let cool then crumble into pieces
  7. Sautee garlic in saucepan on medium-low heat until golden but not burnt (approx 1-2 minutes)
  8. Once spaghetti squash is done, remove from oven and let cool. Spoon out squash noodles into a medium sized bowl and combine bacon and garlic. Sprinkle with salt and pepper.
  9. Enjoy!!

 

 

 


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  1. Nice post. I was checking continuously this blog and I’m impressed!
    Extremely helpful info particularly the last part 🙂 I care for such information a lot.
    I was looking for this certain information for a very long time.
    Thank you and best of luck.

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