There are so many delicious dishes that can normally be enjoyed with pasta – pasta a la vodka, pasta primavera, spaghetti and meatballs, and the list goes on… Luckily, noodles can easily be replaced with nutritious veggies, so you can still enjoy some of these dishes without worrying about the wheat.
Today I will show you how I make one of my favorite sides ever: summer squash “spaghetti” with spinach and garlic! Light and flavorful, this side can go with just about any meal, or even on its own for lunch!
Making “spaghetti” out of vegetables is easy – you just need a spiralizer! They’re cheap and easy to use – and you can use them with all different types of veggies. If you don’t have one, try using a peeler or a knife to cut thin strips of the squash.
Summer squash is a rich source of vitamins A and C, magnesium, fiber, potassium, and vitamin B6. It also contains manganese, which helps your body process fats, carbs, and glucose.
Spinach is of course, also packed with nutrition: it’s high in niacin, zinc, protein, fiber, vitamins A, C, E, K, B6, folate, thiamin, calcium, iron, magnesium, potassium, copper, and manganese.
Enjoy and let me know how it turns out!
Garlic Spinach Summer Squash “Spaghetti”2015-05-02 11:17:05A delicious and healthy alternative to pasta – made with summer squash, spinach, and garlic.Write a reviewSave RecipePrintIngredients
- 1 summer (yellow) squash
- 1 clove garlic, minced
- 1/2 cup chopped spinach
- 1 tbs butter/lard
- 1 tsp lemon juice
- salt & pepper
- Spiralize your summer squash so it resembles noodles. You can also use a peeler or a knife to cut thin strips.
- Heat the butter or lard on medium heat, add the squash noodles. Cook, stirring, for about 10 minutes until it becomes soft.
- Add the spinach, garlic, and salt & pepper. Cover. Cook about 5 minutes.
- Squirt some lemon juice and serve. Bon appetit!
By The Paleo BabeThe Paleo Babe http://www.thepaleobabe.com/