Posts Tagged ‘spaghetti squash’

These Spicy Peanut “Noodles” are Everything


As much as I love carbs, I try to avoid them when possible – particularly for dishes that use traditional pasta or spaghetti. And honestly I LIKE the taste and texture of vegetable noodles better whether it be spaghetti squash, zucchini noodles, beet noodles, and sweet potato noodles, etc, etc etc. I know what you’re thinking… “lies! no one likes veggie noodles better than Barilla the OG!” But I do – I intentionally under cook my “zoodles” if you will because I adore a good crunch!

If you’re looking for a nice and light but FILLING meal, you’re in for a real treat. This can be made super ahead of time because you serve it cold. As for the peanut butter, you can make your own if you’re feeling adventurous, but if you’re going to use store-bought like I did, please do yourself a favor and use the naughty-er creamy kind (JIF, Skippy, etc). If you try and go with the healthier natural butters, you will not end up with a creamy sauce. I’ve tried using the natural Costco Kirkland brand that you have to refrigerate and the result was no bueno. Capische?

I made this for dinner and it was a hit with my main squeeze, and myself! Leftovers made for a fantastic lunch the next day. By the way, do you like our lunchboxes? Can you guess whose is whose? It’s safe to say that we are still kids at heart. My adorable robot lunch box is made by an even more adorable company called SoYoung. They are based out of Toronto, Canada and sell lunch boxes, cooler bags, backpacks and diaper bags. Their modern, elevated designs make the products both kid- and adult-appropriate. In 2014, SoYoung partnered with Jessica Alba’s The Honest Company on a limited edition lunch box which sold out in less than 8 days! Their lunch box designs include: sharks, bicycles, elephants, giraffes, dinosaurs, seahorses, starfish, and even Russian dolls (remember those from back in the day? LOVE!). And their cooler bags? To die. Those designs include pink peonies (WANT), beets (WANT), artichoke, and dandelions. They’re in select Nordstrom and Whole Foods stores, and 500 other specialty retailers.

Recipe inspired by the one and only Jaclyn from Cooking Classy.


+ 1/2 cup creamy peanut butter
+ 1/4 cup warm water
+ 3 tablespoons soy sauce
+ 2 tablespoons honey
+ 2 tablespoons chili garlic sauce
+ 2 tablespoons fresh lime juice
+ 1.5 tablespoons fresh minced ginger
+ 1 tablespoon minced garlic
+ 1 tablespoon dark sesame oil

+ 2 chicken breasts (cooked and sliced thin)
+ 1 spaghetti squash (cooked and shredded into spaghetti strings)
+ 6 mini “cocktail” cucumbers (sliced)
+ 1/2 cup chopped green onion, and some to garnish
+ Chopped cilantro, (1/2 to 1 cup, depending on taste) and some to garnish
+ Sesame seeds for garnish
+ Bean sprouts for garnish

+ Preheat oven to 350°.
+ Cut spaghetti squash in half and remove seeds. Season with salt and pepper and a little olive oil. Place on baking sheet, flesh side up and cook for 30 minutes. Please note I like my strings on the crunchier side, so if you like yours softer, cook longer. When done, set aside, let cool, and string into noodles with a fork.
+ Prepare sauce. Combine all ingredients and whisk until smooth. Store in fridge until ready to use.
+ Cook chicken using this fool-proof recipe. Slice thin.
+ Similar to making your own tacos, allow all eaters to make their own bowl. Start with spaghetti squash, add sliced cucumber, chicken slices, sauce to taste, and toss to combine. Top with green onion, cilantro, bean sprouts, and sesame seeds.

x Lindsey






Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think so.

Well my dears, this recipe is going to fill your heart, soul, and tummy with glee because you get the savory, hearty, warming flavors of traditional spaghetti carbonara without the calories and carbs that make you feel bloated beyond belief.

I replaced the spaghetti pasta with spaghetti squash and used peppered turkey bacon from Whole Foods instead of pork bacon. These two simple replacements majorly lightens up a usually-rich and heavy dish. Both me and my significant other fell head over heels after the first bite and agreed that this is definitely a “make-again-er”.

So my friends, if you’re craving comfort food that is healthy, easy, and delicious, try this out.

Also, if you or someone you cook for has never tried spaghetti squash before, this is a fantastic recipe to start with! You/they will be hooked.

{PS} Great for leftovers… just ask Trey 😉


I enjoyed the leftovers for lunch accompanied by a refreshing, homemade green juice using purple kale, banana, pineapple, juice from an orange, juice from a couple limes plus lime zest.

Green Juice

Thank you, Faith Durand for the recipe. Original can be found here.

Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon

By Lindsey
Published: May 8, 2014

    Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think …



    1. Preheat oven to 350°. Cut spaghetti squash in half lengthwise using a good, sharp chef’s knife. Scrape out seeds and flesh. Place squash in a 9×13 baking dish/pan. Place cut side down for softer squash strings, cut side up for crunchier squash strings. I prefer the latter. Roast for 45 minutes.
    2. In a cast iron skillet cook turkey bacon over medium heat until desired crispiness. Remove from pan, pat to remove excess oil, place on chopping board and dice. Add a little oil to skillet if needed (turkey bacon is not as fattening as traditional pork bacon, so it doesn’t let off as much grease). Place diced bacon and onion in skillet and cook 5-6 minutes or until onions are soft. Remove from heat.
    3. In a large bowl, whisk the eggs first, then whisk in the ricotta. Fold in bacon and onion mixture, add 1 cup of the parm, and salt and pepper.
    4. Once the squash is cooked and easily pierced with a fork, remove from oven and set heat to 375°. Let squash cool for a bit. Wipe baking dish/pan dry and lightly grease with oil or cooking spray. I used coconut oil.
    5. Shred spaghetti squash halves using a fork. Shred really well, ensuring you get as much squash out of it as possible! Place shredded strings into egg/turkey bacon mixture and mix well until all stringy bits are coated.
    6. Spread mixture into baking dish/pan, sprinkle with remaining parm and bake for 45 minutes or until golden brown on top.

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