Gnaw on some new noodles.
You are probably tired of hearing about going gluten free. While there are many benefits, I am not going to rattle off all of the reasons you should make the healthy change. Instead, I am going encourage you to trade in your pre-packaged spaghetti for some fresh zucchini. File away your old recipes. While they are tried and true, getting a little adventurous can reap exquisite taste rewards.
There are so many ways to change up your favorite pasta dishes. It wasn’t until a good friend showed me how easy it is to make spaghetti squash that I began searching out other options as well. Serious Eats featured two recipes you should certainly attempt. The Zucchini Ribbon Pasta With Fried Egg and Pecorino takes only twenty minutes and is the perfect lunch dish to accompany your good company. A great Fall dinner choice is the Spaghetti Squash with Sausage, Kale and Sun-dried Tomatoes. It’s one of those dishes that will keep you warm while the frightful weather begins to get cold.
While being a powerful antioxidant and an aid in lowering blood sugar, squash is a vegetable you should get acquainted with. The TODAY Show’s nutritionist Joy Bauer and chef Ilana Bucholtz featured a healthy and creamy Spaghetti Squash Primavera. Without all of the wheat heavy carbs, it becomes easier to lose weight without sacrificing the flavor.
Squash the competition as the healthier chef in town.