Pasta is a guilty comfort. It’s also the most commonly missed “naughty” food. How do I know? Because I get e-mails complaining about it on a daily basis!

“I miss pasta!” or “I just really LOVE pasta” or “No PASTA?! But I’m Italian! mama mia.” That mama mia part was a fictional exaggeration. Although I eagerly await the day a client or subscriber actually speaks using Nintendo Mario dialect.

So, here’s the deal, lovely. If you love something SO much, there is always a way to make it lean. Always.

Pasta is a prime example. You can use brown rice pasta, you can make noodles with a spirooli like I did in THIS video, you can replace noodles with various veggies in a meat sauce, or you can use spaghetti squash!

Spaghetti squash is called as such because its guts look like spaghetti! The “spaghetti” strings in spaghetti squash taste luscious. Slightly sweet, with a warm and savory base.

Spaghetti squash is also very lean. It packs a nutritional punch of vitamins C and A, and is full of fiber and healthy carbs. There’s a mere 42 calories per serving (not that calories from lean veggies even matter).

I like my SS with a quick home made tomato sauce and a side of red bell peppers. But feel free to put your own twist on this delectable dish!



  • 1 Spaghetti squash
  • Coconut Oil
  • Salt
  • Tomato Sauce
  • 1 Garlic Clove
  • Thyme
  • Crushed Red Pepper
  • Salt


  1. Pre-heat oven to 375 degrees F
  2. Cut squash in half
  3. Scoop seed out of squash
  4. Coat the squash flesh with a tiny dab of coconut oil
  5. cook for 35-45 minutes or until a fork can easily poke into the squash
  6. For the sauce, heat 1/2 tsp of coconut oil into a pan.
  7. Once the oil is hot, add 1 mashed garlic clove
  8. Allow the garlic to infuse the oil with flavor for about 10 seconds
  9. Add tomato sauce, sea salt, thyme, and crushed red pepper
  10. Simmer sauce on a low medium heat for about 5-10 minutes

For the vegan ladies, you can also top it with a vegan Alfredo sauce (cashews, nutritional yeast, garlic powder, salt, pepper & water, blended until creamy). Serve it with your favorite source of protein. It tastes great with any meats, but is especially good with ground turkey.

Let me know how it turns out, and what you do with your spaghetti squash 🙂

Much Love,

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Gluten & Guilt Free Pizza Recipe

What I ate today!