A Clean Bowl of Spag Bol
Soooo the weather dropped below 70 degrees officially alerting Southern Californians that it's "Winter". This is my first winter in a while since I ditched it 2016 when I moved to Australia. I would say I'm not adjusting that well... I'm cold all the time and constantly craving bowls of warm comfort food. BUTTT I still want to eat clean so we're getting a little creative over here.
If you also have heart eyes for a big bowl of pasta but would like to preserve whatever remains of your summer bod, this is for you...
INGREDS
- Yellow onion
- Garlic
- 1 Spaghetti squash
- 1 big can ((28oz)) of crushed tomatoes ((San Marzano are my fave, but just make sure to get one with NOTHING added... a can of toms should just be a can of toms. And maybe water.))
- Handful of parsley ((I like A LOT, parsley is so detoxifying + alkalizing))
- Handful of basil ((anti-inflammatory, antioxidants, tastes amazing...))
- Pinch of ceylon cinnamon ((more anti-inflammatory + antioxidant action))
- Pink salt ((get those minerals, babes))
- Cayenne
- Optional: lean ground protein ((I did organic, local, hormone-free ground turkey))
HOW
Start with the big ole squash...
- Prick it all over with a fork and microwave it for 5 minutes. This makes it wayyyyy easier to slice in half ((longways)).
- Let it cool then scoop out the seeds and lay both halves face down on a cookie sheet.
- Roast in an oven at 425 for 30 mins. I also like to pour a little water in the cookie sheet after they're in the oven.
- When they're done, let them cool, and then scrape the "noodles" out with a fork into a bowl. I swear it's the easiest thing. FOOLPROOF.
While the squash is in the oven, move on to the sauce...
- Chop up the onion and garlic and saute it in some olive oil or other neutral oil ((If using olive oil, never raise heat above medium))
- Dump in the whole can of toms
- Chop up the parsley and basil and toss it in
- Add a pinch of cinnamon, be generous with the pink salt, and add some cayenne for heat
- Add in the protein if using. Break it up really well and mix evenly throughout the sauce. Raise heat so that it's bubbling and then lower and cover until cooked.
Taste for seasoning and then serve over the spaghetti squash!
