It’s not unusual for hubby and me to have a meatless meal during the week. We’ve always found it filling to load up on a lot of veggies, usually over pasta. We still do that fairly regularly, but try to make the pasta healthier by using whole grain versions of buckwheat soba noodles instead of traditional pasta. Another thing that we do when time allows is to use spaghetti squash instead of pasta or as a side dish instead of a carb like rice or potatoes.
Spaghetti squash is packed with folic acid, potassium, carotene, vitamin A, and fiber and is only 42 calories per 1 cup serving (see https://en.wikipedia.org/wiki/Spaghetti_squash).
I usually start off my spaghetti squash by nuking it in the microwave and then roasting it in the oven. Once it’s cooked, you remove the seeds, shred the insides and top it with spaghetti sauce, pesto, or any other kind of sauce that you like! You can even be decadent and make a nice cheese or alfredo sauce since you are saving some calories by using the squash.
Here are some cooking suggestions and recipes for you to try:
- http://www.geniuskitchen.com/recipe/properly-prepared-spaghetti-squash-162765
- https://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036
- http://www.foodnetwork.com/recipes/spaghetti-squash-with-marinara-recipe-1950473
- http://www.delish.com/cooking/recipe-ideas/recipes/a52327/cheesy-baked-spaghetti-squash-recipe/
- https://www.marthastewart.com/275670/spaghetti-squash-recipes
This recipe will take a little bit of time to make but it is definitely worth the effort, especially if you are trying to watch bad carbs and need the taste of some comfort food along the lines of mac and cheese.