For the spaghetti squash:
- 1 spaghetti squash
- 3 tablespoons of coconut oil
- 2 garlic cloves, minced
- 4 tablespoons of fish sauce
- Salt to taste
For the chicken meatballs:
- 500 grams of minced chicken
- 1 stalk of lemongrass, white part only, finely chopped
- Pinch of garlic powder
- 1 tablespoon of grated fresh ginger
- Zest of one lime
- 1 teaspoon of fish sauce
- 2 teaspoons of caster sugar
- 1/2 a bunch of coriander, chopped
- Pinch of onion powder
- ½ teaspoon of salt
- Pinch of pepper
Chives for garnish
1.Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
2. Slice the squash in half. Spoon out the seeds and the stringy bits of flesh. Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash. Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.
3. To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.
4. Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.
5.To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.
Serve the spaghetti squash with the meatballs and garnish with some chopped chives.
So I found this recipe using normal spaghetti noodles and ground beef and it looked delicious and fun. Ive switched up the ingredients to be a little healthier! Unfortunately the photos are from the original recipe, for now! Will update with my photos the second I get out of temp housing and am reunited with my cooking and baking utensils.
*I’d assume you can also do this with Zucchini noodles, thank goodness because I don’t think Spaghetti squash exist in the Netherlands
- 1 pound ground Turkey or Chicken
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon basil (optional)
- 1/4 teaspoon oregano (optional)
- olive oil, to cook in pan (optional)
- 1 jar Low Sugar traditional spaghetti sauce
SPAGHETTI SQUASH NOODLE CUP INGREDIENTS
- 2 Large zucchinis- spiralized and dabbed with a towel to remove excess water
- 1/4 cup Parmesan cheese, finely shredded
- 2 egg whites
Extra mozzarella or Parmesan, to garnish (optional)
Preheat oven to 400°F.
- Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
- In a large bowl, combine meat, garlic, and salt/pepper. Mix well and roll into 1 inch balls (or ½ inch if making mini spaghetti cups).
- Using a large skillet, heat up a couple tablespoons of olive oil on medium-high. Add meatballs and brown all sides. You will not have to cook the meat through.
- In a large sauce pan, add browned meatballs and sauce. Allow to cook COVERED in sauce over medium heat for about 20 minutes, stirring very gently a couple of times.
- In a medium sized bowl, whisk egg whites and then add to cooled spaghetti squash noodles. Stir in Parmesan cheeses until combined.
- Lightly spray a 12 cup muffin pan (or a mini pan if you want smaller portions to go a long way) with cooking spray or use baking cups, and place about 1/3 cup of spaghetti mixture in each cup. Press down on the center and up the sides of the spaghetti with your fingers, forming a “bowl”.
- Place in oven and bake for 15 minutes.
- When spaghetti cups are finished baking, allow to cool for a minute or so. Using a fork, remove them from muffin pan to a serving plate. When you are ready to serve, add a tablespoon (or a teaspoon if using mini cups) of sauce (from meatballs), a meatball and garnish with cheese.
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1/2 cup cooked quinoa
- 1/2 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil, plus more for cooking
Preheat oven to 400 degrees.
1. In a medium bowl, combine all ingredients using hands or a fork to mash beans and thoroughly mix. (This should form a paste-like mixture that is easy to shape into patties.)
2. Divide mixture into four equal balls, and form each into a patty between 1/4- and 1/2-inch thick.
3. In a medium oven-safe saucepan over high eat, cook patties in 1/2 tablespoon olive oil for 1 minute on each side, or until lightly browned.
4. Transfer the saucepan to the oven and bake for 15 minutes. Serve patties on whole-grain buns or over fresh greens with desired toppings.
- 1 3/4 pounds button mushrooms (trimmed)
- 3 1/3 cups semi-dried tomatoes
- 3 1/2 ounces baby spinach leaves
- 8 sprigs fresh thyme
- 6 3/4 tablespoons olive oil
- 1 cup raw cashews
- 1 tablespoon honey
- 2 tablespoons sesame seeds
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
1. Place a large roasting pan in the oven then preheat oven and pan to 220°C fan forced. Add the mushrooms to the hot pan. Add thyme and drizzle over 2 tbsp of the olive oil, shake the pan to coat all the mushrooms. Roast mushrooms for 15 minutes or until tender.
2. Meanwhile, heat a medium non-stick frying pan over medium-heat. Add 1 tbsp oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews are light golden. Add the honey and sesame seeds, toss gently to coat.
3. Remove cashews to a tray lined with baking paper to cool.
4.Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tbsp olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine.
Cauliflower Pizza with Smoked Mozzarella, Sweet Potato, Caramelized Onions and Arugula
For the crust
1 head cauliflower, cut into florets
½ cup grated Parmesan cheese
1/8 tsp salt
Preheat oven to 400 degrees. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove cauliflower from the oven and place into a cheesecloth. Squeeze out all excess liquid from the cauliflower. Once all liquid is extracted from the cauliflower, place in a large bowl and add eggs, Parmesan cheese, and salt. Mix to combine and work into a dough. Transfer dough to a pizza stone or parchment-lined baking sheet and flatten with your hands until a thin, round crust is formed. Bake for 15 minutes then remove from oven and top with desired toppings.
For the toppings
8 oz. smoked mozzarella, sliced thinly
1 sweet potato, roasted and thinly sliced
1 cup caramelized onion
1 cup arugula
½ cup walnuts
1 Tbsp olive oil
On cooked crust, assemble sliced mozzarella, roasted sweet potatoes, and caramelized onions. Bake in the oven at 350 degrees for 8–10 minutes until cheese melts. Meanwhile, in a small bowl, toss arugula with walnuts, olive oil, and juice of 1 lemon. When pizza is finished cooking, serve with arugula on top.
- 1 butternut squash (large, about 1.5 lbs.)
- ground black pepper
- 2 teaspoons olive oil
- 2 cups finely chopped onion
- 2 cups chopped celery (finely)
- 6 cloves garlic (finely minced, about 1 T minced garlic)
- 6 cups vegetable stock (or canned vegetable broth, or slightly more, if you’d like a thinner soup)
- 2 teaspoons ground cumin (or more)
- 15 ounces black beans
- 1 red bell pepper (medium, chopped small)
- 1/2 cups chopped cilantro (plus more to garnish soup if desired)
- 2 tablespoons Tabasco Green Pepper Sauce (or other jalapeno hot sauce of your choice)
- low-fat sour cream (or plain Greek yogurt to garnish soup, if desired)
Preheat oven or toasted oven to 400F/200C. Using a large chef’s knife, cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic. (I used fresh garlicchopped with my favorite garlic chopper
and then minced with a knife.) Heat olive oil in large non-stick soup pot and saute onions and celery until they’re soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use anImmersion blender
, blender, or food processor to puree the soup. (I used an immersion blender, which is by far the easiest way to do it; if you only have a blender or food processor, be very careful with the hot soup.)
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you’re pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more vegetable stock if you’d like a thinner soup. Stir in the Green Tabasco Sauce
to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt if desired and tortilla chips if desired.