A More Nutritious Bowl Of ‘Spaghetti’

Spaghetti Squash with Marinara Sauce and Cheese

This winter squash is a great alternative to pasta for those who are looking for a more nutritious bowl! With less than 200 calories per serving and packed with fiber and antioxidants like beta carotene (which our bodies convert to vitamin A) and vitamin C, this dish is filled with good nutrition and satisfies a carb craving for the starchy stuff!


Ingredients (serves 5):

1 3-pound spaghetti squash

1 tsp canola oil

dash salt

dash ground black pepper

1 C tomato sauce (I like 365 brand tomato and basil pasta sauce from Whole Foods), or feel free to make your own!

4 oz reduced fat mozzarella cheese

Nonstick vegetable oil cooking spray

Now just turn the squash face down and bake in the oven!

Now just turn the squash face down and bake in the oven!


1. Preheat oven to 375 degrees Fahrenheit.

2. Spray baking pan with nonstick vegetable oil cooking spray. Cut spaghetti squash in half, lengthwise. Remove pulp and seeds with a spoon. Pour oil in your palms (make sure they are clean!) and rub hands together so that oil coats your hands. Next, rub the oil on the spaghetti squash. Sprinkle dash of salt and pepper on top of squash and turn squash over (face down).

3. Bake spaghetti squash for 25-35 minutes. When the squash is cooked, you will be able to pull the “spaghetti” strands with a fork, but it will be able to hold its form. Continue to do this until all of the squash is out of the skin (I like to pull the strands into a large bowl). Once all squash is in the bowl, pour sauce over squash and stir. Top with cheese. You may need to heat the squash in the microwave for a minute to warm the sauce. Serve and enjoy!

This is how the spaghetti squash should pull apart with a fork - it forms 'spaghetti'!

This is how the spaghetti squash should pull apart with a fork – it forms ‘spaghetti’!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 167 calories, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 12 mg, Carbohydrates 22 g, Fiber 6 g, Protein 9 g, Sodium 399 mg, Calcium 411 mg

Now just stir together and serve!

Now just stir together and serve!


Squeeze Some Flavor On To That Chicken!

Lemon Chicken with Spices

This simple dish is a staple of mine that I rely on when I’m too busy to make an intricate meal. With only a few simple ingredients, this dish manages to have a ton of flavor and skimps on fat. Even though very little oil is used, the chicken stays juicy because of the lemon juice and marinates in flavor while it cooks. Next time you’re in a time crunch, try this simple dish and fuel up with protein! Don’t forget to round out the meal with healthful sides, such as a salad or roasted vegetables, to amp up the fiber, vitamin and mineral content of this dish!

Don't you worry. That's not a pool of oil in the skillet - it's lemon juice!

Don’t you worry. That’s not a pool of oil in the skillet – it’s lemon juice!

Ingredients (serves 2):

8 oz chicken breast

1 Tbsp olive oil

1/8 tsp garlic powder

1/8 tsp ground black pepper

dash salt

dash cayenne pepper (to taste)

juice from 1 lemon


1. Heat oil in medium sized skillet over medium heat.

2. Place chicken in skillet. Slice lemon in half and squeeze the juice from each half over the chicken. A small pool of lemon juice will pool in the skillet.

3. Add spices to chicken. Place cover over skillet and cook for 10 minutes. Remove cover, flip chicken and replace cover. Cook another 5-10 minutes, or until chicken is cooked through (it should reach an internal temperature of 165 degrees F). Serve.

*note: this dish can also be made in the oven by placing all ingredients in a casserole dish and baking at 350 degrees for approximately 15-20 minutes.

Nutritional Analysis Per Serving:

Calories 191 calories, Fat 9 g, Saturated Fat 2 g, Cholesterol 66 mg, Carbohydrates 2 g, Fiber 0 g, Sugar 1 g, Protein 26 g, Sodium 152 mg, Calcium 15 mg