Spicy Spaghetti Squash

If you’re looking for a simple, nutritious, and veggie-packed dinner—look no further, you’ve come to the right place!

I was on campus yesterday from 9:00AM-8:00PM—so when I walked in the door all I wanted was an easy dinner.

I let my steamer and oven do the work while I got in a quick 2-miles on the treadmill. Steamers may be the best invention ever.

Layer 1: half of a baked spaghetti squash.

How to bake it?

Microwave for 45 seconds, and then cut in half lengthwise. Place face down (peel out) in a shallow baking dish filled with about 1 inch of water.

Bake for about 40 minutes at 350 degrees.

Pull the spaghetti squash ‘pasta’ away from the peel with a fork.

Layer 2: steamed carrots, cauliflower, and edamame.

Layer 3: extra spicy red sauce with Trader Joe’s meatless meatballs and nutritional yeast.

Extra spicy red sauce: 1 can natural tomato sauce, 2 crushed garlic cloves, spices to taste (Italian, oregano, cayenne, S&P, crushed red pepper, stevia)

I loved the flavors and textures of this bowl—it was deliciously spicy!

The spiciness led to some major tingly lips—due to the capsaicin in the cayenne pepper!
Capsaicin, the active ingredient derived from chili peppers, is said to release endorphins, regulate blood sugar, and increase metabolism. For those benefits, I’ll take a little lip-tingling any day. Plus, I love me some spicy food!

I’m off to school! We started running subjects in the research lab this week—so I’m busier than ever! We’ll be running subjects for the next three weeks, and then things will settle down for a bit.

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