Once a week, I like to showcase someone who has made a healthy lifestyle change and is seeing awesome results, both internally and externally, because of it, hence my new blog post, Kara Cooks Spaghetti Squash. Being healthy is just as much, if not more, about mental growth as it is about physical change. My first guest is Kara from Dallas. Today, she’s going to share with us one of her favorite recipes and teach us how to cook a spaghetti squash (Yay!). She also gives us a little bit of insight into what it means to live mindfully both in and out of the kitchen.
Everyone, meet Kara, the girl behind my blogpost Kara Cooks Spaghetti Squash:
I asked Kara, 24, to fill us in on how she adopted her love for health and fitness. This is what she had to say:
See? Eating healthy and working out may just make you a Pilates master! But let’s be honest. We came here to watch as Kara Cooks Spaghetti Squash:
Now, for Kara’s tutorial.
Healthy Spaghetti and Meatballs, Anyone?!
The answer is: Yes! It is possible (and delicious) to recreate one of your childhood favorite meals!
Here’s the scoop:
1. Preheat oven to 375ºF.
2. Wash your fabulous spaghetti squash thoroughly then chop in half with a strong knife.
3. Scoop out the seeds and extra pumpkin-like stuff with a spoon, then season your squash with your favorite seasonings! I love all of Mrs. Dash salt-free seasonings, especially Garlic & Herb!
4. Place the seasoned sides down on a foil-covered baking sheet and pop in your oven for 45 minutes.
5. When it’s done, flip your cooked spaghetti squash back over and let it cool for a minimum of 10 minutes. Seriously, your fingers will appreciate your patience!
While your squash is roasting away, get started on your meatballs. Using the above ingredients, I modified a recipe that I found on a fantastic blog through Pinterest: Baked Bree.
- 1 pound ground turkey breast
- 1 cup Ezekiel 4:9 Golden Flax (Whole Foods)
- 1/4 teaspoon Pink Himalayan Salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup pesto sauce
- 1/3 cup grated Parmesan cheese
- 1 egg white
6. In a medium sized mixing bowl, combine all of the above ingredients, starting with your egg white.
7. *WASH YOUR HANDS and dig in . . . . Feels like Play-dough! 🙂
8. Roll the meatballs into roughly 1-inch balls.
9. If you are so lucky to have a double-oven (In which case, I am SO jealous), bake the meatballs in your second oven at 375 for 20 – 25 minutes. If you’re one of us normal people with only one oven (*sigh*), just pop these bad boys in the bottom rack under your spaghetti squash and set a separate timer for 20 – 25 minutes.
10. While your meatballs are baking away in your oven(s), grab out your chopping knife and get started on your sauce!
- 1/2 tablespoon of Coconut Oil
- 1 diced onion
- 2 minced garlic gloves
- 1/2 teaspoon Pink Himalayan salt
- 1/4 teaspoon pepper
- 8 chopped baby carrots
- 2 Tablespoons tomato paste
- 1 Jar of Newman’s Own Sockarooni Sauce
11. Heat the coconut oil in the pan on medium/high heat until it starts to melt, then toss in the onions, garlic, salt and pepper. Mix around with a spatula for about a minute and then toss in carrots.
12. Continue to mix around, letting the oil and spices coat everything.
13. Pour in your tomato sauce and tomato paste. Stir everything together and turn down the heat to a simmer while you dish your “pasta.”
14. Now that the spaghetti squash is cool, the fun can commence! Take your fork and go to town, pulling the “noodles” out of your squash into a bowl. It should come out really easy and mesmerizing! 😉
15. When your meatball timer has gone off, take out tray and allow meatballs to cool for a few minutes.
16. Toss meatballs around in your simmering sauce.
17. Lastly, combine all of your cooked-to-perfection creations on a plate and Voila – Spaghetti and Meatballs!
Thanks for sticking around and watching as Kara Cooks Spaghetti Squash.