Spaghetti Squash with Prosciutto

IMG_4658I love pasta.  Seriously it’s my weakness.  There’s something incredibly satisfying about a bowl of pasta.  Ravioli, lasagna, spaghetti and meatballs, angel hair and clam sauce, manicotti, you get the idea.  We used to eat pasta on the regular, 2 maybe 3 times a week.  Then I cut it down to once a week.  These days it’s maybe once every other week or less.  And when I cook pasta it’s normally noodles, either rice or udon, in an Asian styled soup.  I have walked away from my love of Italian food.  Of course I still love it, but it’s not food that I can regularly consume and feel good after eating.  It weighs me down energetically and many times upsets my stomach.  I am still amazed at my commitment and ability to embrace the dietary changes I have made within the last 6 months.

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I do know a huge part of my success is still enjoying foods that resemble what I love.  It doesn’t take that much effort to get creative which keeps you on track with the diet you want to eat.  For instance take this meal, it’s a basic pasta dish.. linguini, pecorino romano, prosciutto, and parsley all tossed together for a quick meal.  And all I did was switch out the linguini for spaghetti squash.  I made it about and hour before we ate dinner so the prosciutto and parsley added great flavor throughout the dish.  It was delicious served room temperature and I was by no means missing pasta while eating it.  Josh and Cia loved it too.

Restricting your diet isn’t always fun but once you get in the groove you will find plenty of enjoyment and satisfaction in what you can eat.  Vegetables are the base of my diet these days and I truly feel good.  I’m rarely tired after a meal.  You can imagine how awesome this is keeping up with two kids!

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Spaghetti Squash and Proscuitto

  • 1 small-medium spaghetti squash
  • 1/2 cup pecorino romano
  • 1/4 cup fresh chopped parsley
  • 3 oz thinly sliced prosciutto, chopped
  • s&p
  1. Roast spaghetti squash.  Prick whole squash a handful of times with a fork and place whole into a 350° oven.  Bake for 40-50 minutes.  I take it out when I can push down on the skin with my finger and the skin indents with little resistance.  Cool until you can handle.
  2. Slice squash in half, discard leaves, and scrape out ‘spaghetti’ with a fork.
  3. Place the ‘spaghetti’ in a bowl and mix with pecorino romano, parsley, prosciutto, and s&p.  Let sit at room temperature for up to an hour and serve.  I found there was no need for olive oil but you can always drizzle with some if desired.

 

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