Personal Trainer/Nutritional Therapist
Host/Executive Producer of the award winning HHS Makeover TV Series
FB: Happy Healthy Stronger
Pasta is a staple for many, yet not always great for your waist! So here is an amazing, easy, and most importantly yummy, super healthy alternative!
Spaghetti squash with RED BELL PEPPER SAUCE!
Here is the how and why!
Being high in Vitamin A, C and folate, rich in antioxidants and omega 3’s, spaghetti squash is nutrient dense, meaning it is low in calories and high in nutrients.
Red Bell Peppers are loaded with Vitamin C, 200% of RDI! They are rich in vitamin B6, folate and high in lycopene!
• 6-8 Red Peppers
• 1 large Spaghetti squash or two small
• Fresh basil (to taste)
• Chopped Scallions (to taste)
• Pink Himalayan sea salt (to taste)
• Pepper (to taste)
• Two gloves of garlic
• Olive oil
• Coconut oil spray or the like
Cut the spaghetti squash in half long ways, gut with a fork and pull out the seeds and spray with coconut or olive oil and salt. Place face down and cook for 30 minutes at 400° or until top is brownish. Cool and use a fork from the top and pull down to the bottom until all is out in a bowl!
YOU’VE GOT SPAGHETTI SQUASH!
Don’t forget to eat make the seeds! Bake on a tray until brown with olive oil spray and sea salt! (about 10 minutes)
Cut the peppers in half, de-seed and place on baking pan face down, bake 400° for 15 to 20 minutes… Watch for them to turn brown and collapse; let cool, peel and blend; Sauté scallions, garlic, salt, pepper and olive oil in pan; add to red pepper mixture and blend
YOU’VE GOT SAUCE!
Add the sauce to the spaghetti squash and EAT!
Huge hugs and love!