{Spaghetti Squash Bacon Quiche}

I love to prep spaghetti squash on the weekend for my weekly meals. It has become one of my favorite vegetables. I eat it plain, with spaghetti sauce on top, baked into spaghetti pie or in a quiche. 

The easiest way to cook these (I think) is to wash them, poke a few holes in them, place them in a large bowl with a few tablespoons of water and microwave for 10 minutes or so until soft. Cut it in half, discard the seeds and then use a fork to pull out the stringy goodness. Maybe I am lazy but trying to cut through one of these raw just seems dangerous and like far too much effort! :)

Spaghetti Squash Bacon Quiche

• 1 small onion (chopped)
• 1 pound uncured turkey bacon (chopped) **any uncured bacon will work
• 2 cups spaghetti squash (already cooked and strings removed from rind)
• 1 cup fresh broccoli (diced into small florets) **or your favorite green veggie
• 5 eggs
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup organic shredded mozzarella

Pre-heat oven to 350 degrees.

Add bacon and onion to skillet and saute until the bacon is fully cooked and the onion is soft. Remove from heat. Add cooked spaghetti squash, broccoli, eggs, salt and pepper to bowl and mix well. Add cooled onion/bacon mixture and stir well. 

Pour into 11x7 or 8x8 dish that has been sprayed with non-stick spray. 

Top with shredded cheese. 

Bake for 30 minutes. 

DEVOUR! :)

So tell me....

Do you love spaghetti squash? What is your favorite way to eat it??

{Broccoli "Spaghetti" and Meatballs}

Who loves spaghetti and meatballs but doesn't like to be fully loaded with carbs right before bed?? I DO! My kids love spaghetti so I feel a little guilty that I don't make it for them very often! I found the perfect alternative and they devoured this without any complaints!! They didn't even know that what they thought was noodles was actually broccoli! {insert evil laugh here}. I was even more surprised at how much my husband loved this dish. It is easy to make and packed with protein and veggies. Perfect quick and nutritious dinner!

Broccoli "Spaghetti} and Meatballs

For the meatballs:

• 1 lb. extra lean ground beef (or ground chicken or turkey)
• 1/4 cup panko bread crumbs (get whole wheat if you can)
• 1 organic egg
• 1 tsp. steak seasoning ( I use this kind)
• 1 tsp. sea salt
• pepper to taste

For the "Spaghetti":

• 1 tbsp. extra virgin olive oil
• 1 medium onion (chopped)
• 12 oz. bag of broccoli slaw
• 14. oz (can or box) of diced tomatoes

Pre-heat oven to 350 degrees.

Combine meatball ingredients and form into small meatballs. Set aside.

In a large cast iron skillet (or oven proof skillet) add olive oil. Heat to medium high heat and add onions and slaw. Cook until onions are translucent and slaw has softened. Add diced tomatoes.

Carefully place meatballs in skillet so that they do not touch.  Place in oven.

Cook for 25 minutes or until meatballs are fully cooked.

Enjoy!!! 

Another wonderful alternative for Spaghetti is my Spaghetti Pie made with spaghetti squash. It is just as delicious and a huge hit around my house!

{Broccoli & Tomato Harvest Grain Salad}

Who doesn't love pasta salad? It used to always be my go to for side dishes. I can tell you that when I started "eating clean" the thought of giving up "white" pasta made me cringe. I loved it. I thought there would be no way I could give that up....BUT I DID! Don't miss it! Of course they now make some delicious whole grain or sprouted grain pastas that you could always use to make some delicious pasta dishes but I rarely even do that. Sometimes it is hard for me to practice portion control with large pasta dishes! That is why I SO love Trader Joe's Harvest Blend. It is way more than just your average pasta. It is quinoa, cous cous, garbanzo beans and orzo. You get a nice serving of fiber and protein with this delicious grain blend. I love using this for my new clean eating pasta salads.

Broccoli and Tomato Harvest Grain Salad

{serves 4}

• 1 1/4 Trader Joes Harvest Grain Blend **Could sub with quinoa or cous cous or a blend of the two)
• 1 3/4 cup water
• 1/2 pint organic cherry tomatoes (cut in half)
• 1 cup broccoli (cooked and chopped)
• 1/2 medium onion (chopped)

Dressing:

• 1/4 cup Lemon Extra Virgin Olive Oil (or just regular EVOO and juice of 1/2 lemon)
• 1/8 cup red wine vinegar
• salt and pepper to taste
• 3 drops Liquid Stevia

Topping:

• 3 slices Nitrate Free Bacon (crumbled)  *optional

Cook harvest blend and water following the instructions on the package. In a large bowl, combine the dressing ingredients and whisk until combined. Add tomatoes, broccoli and onion to dressing and stir well. Add harvest blend mix once fully cooked. Stir until everything is covered with dressing. Top with crumbled bacon if desired.

If you like this you will also love my Greek Harvest Grain Salad!