Hi everyone! I think it is safe to say that winter is officially here! And although I’m still trying to figure out how that makes me feel, I know that warm comfort foods will always make me happy on cold winter days and nights. But of course it has to be healthy! No one enjoys blaming the cold weather for the extra pounds they add on during the winter season, myself included! But we all do it, especially since the holidays are right around the corner and delicious foods and treats are literally available everywhere you look. So I decided hey, spice up your healthy meals, make clean treats and eat them in moderation when the cravings kick in, exercise, and make sure you always have a warm blanket with you when you are spending those cold winter nights on the couch with a bowl of yummy soup or warm cookies…hmmm. Okay enough rambling before I go completely off topic 😉

Spaghetti squash and zucchini are two excellent low carb alternatives to regular and even gluten free pasta. If you follow a strict paleo diet, or like me you only eat high protein and very low or no carbs for dinner, then squash is a great and tasty alternative. The “butter” in this recipe is actually coconut oil seasoned with garlic and spices that creates a buttery flavour, but you can also use grass fed butter if you prefer, I just didn’t have any. You can also season it however you prefer to make it taste like the regular pasta you enjoy, or make a cheat day and enjoy some authentic pasta at your favourite Italian restaurant. But always understand what your body needs and follow a lifestyle that works for you, because everyone is different 🙂 Cheers guys!

Recipe:

1 cup cooked spaghetti squash
1 small zucchini (peeled with potato peeler)
1 cup raw shrimp (peeled)
1 small garlic clove (diced)
A handful of red bell peppers
1.5 tbsp red onion (diced)
2 tbsp organic coconut oil
A dash of sea salt
A dash of black pepper
1 tbsp low sodium coconut aminos
A dash of cumin
Organic fresh parmesan cheese (for topping)
Organic extra virgin olive oil (for sauté)

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack.

Place shrimp in a bowl with coconut oil, aminos, garlic, and remaining spices. Let it marinate at room temperature for 5-10 minutes.

When ready, place a skillet over medium-high heat with a dash of olive oil. Place shrimp, bell peppers, and onions in the skillet and cover the top. Let it cook for about a minute.

Add spaghetti squash and zucchini into the shrimp sauté and let it simmer on low heat for 3-5 minutes, with the top covered.

When ready, top with parmesan cheese and enjoy!