Ingredients

• 1/3 cup dry-roasted peanuts, coarsely chopped
• 1/4 cup green onions, finely chopped
• 4 cloves fresh garlic, finely chopped
• 1 lb chicken breast tenderloins, thinly sliced
• 1 spaghetti squash (about 2–3 lb)
• 6 tablespoons water, divided
• 1 (12-oz) package fresh broccoli florets
• 2 teaspoons cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons coconut sugar
• 1 tablespoon sriracha
• 2 teaspoons vegetable oil

Prep

• Chop peanuts, green onions, and garlic (2 teaspoons each).
• Slice chicken (wash hands).

Steps

• Cut squash in half across the middle from end to end; scrape out seeds and discard. Place 1/2 squash cut-side down in microwave-safe dish; add 4 tablespoons water, then cover and microwave on HIGH for 12–15 minutes or until easily pierced with a wooden skewer or knife. Remove cover; let stand 5 minutes. Repeat with remaining half. Pull spaghetti strands out of the squash gently using a fork, then discard skin.
• Microwave broccoli following package instructions. Place cornstarch in small bowl; whisk in soy sauce, sugar, sriracha, and remaining 2 tablespoons water. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil, then chicken, and cook 5–6 minutes or until brown and 165°F. Transfer to a bowl and cover to keep warm.
• Add peanuts, onions, garlic, and soy sauce mixture to the same pan; cook 1–2 minutes, stirring constantly, or until very thick. Add chicken back to the pan and toss until coated in sauce. Stir in broccoli, then remove the pan from heat. Divide spaghetti squash among 4 bowls; top with Kung Pao chicken. Serve.

Nutritional Information
Per quarter recipe

• Calories, 340
• Fat, 2g
• Sodium, 490mg
• Carbohydrates, 32g
• Fiber, 7g
• Protein, 30g

So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash, then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal.

What you need
Serves 12

• 2 pounds lean, organic, grass-fed ground beef
• 1 pound lean, sweet turkey sausage
• 4 celery stalks, diced
• 1 yellow onion, diced
• 3 carrots, diced
• 3 omega-3, eggs
• 1/2 cup almond meal
• 2 Tablespoons dried oregano
• 1 teaspoon garlic powder
• dash of salt and pepper
• Optional: a handful of olives

For the Sauce:

• 14.5 oz can diced tomatoes
• 1 can tomato paste
• splash of white wine
• 2 cups fresh basil, chopped
• 6 garlic cloves, chopped
• dash of salt and pepper

For the Noodles:

• 1 spaghetti squash

Instructions

1. Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
2. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball-sized meatballs.
3. Combine all of the sauce ingredients into a medium bowl and mix well.
4. Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
5. Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.

Nutrition
266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein

While it’s hard to find a dinner more satisfying than a steaming plate of flavorful pasta, by now, you’re well aware of just how fattening traditional pasta is.

I say let’s not give up on our favorite pasta dishes…let’s make these dishes lighter, healthier, and just as delicious by using noodles made from vegetables, rather than traditional, carb-laden pasta.

If you’re new to cooking with veggie noodles, you’re in for a treat! It’s simple and satisfying to create comforting guilt-free pasta dinners, and I’m going to show you how.

Fat Loss Recipe #1: Spaghetti Squash

Spaghetti squash is the easiest of all the veggie noodles to prepare since the noodles form in nature. Cut spaghetti squash in half, and you’ll find a mess of seeds and strings in the center of thick, firm, yellow flesh. Discard the seeds and strings, and cook the thick, firm, yellow meat of the squash until tender and scraped off the skin, into a neat pile of soft spaghetti-like noodles. Pretty cool, right?!

Make Spaghetti Squash Noodles:

1. Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.

2. Rub the inside of each spaghetti squash half with coconut oil and sprinkle with sea salt and black pepper. Place, cut side down, on a baking sheet and bake for 45 minutes, or until tender.

3. Serve with your favorite spaghetti sauce and meatballs. Enjoy!

Fat Loss Recipe #2: Zucchini

Zucchini is such a tender squash that it doesn’t require cooking, and cooking zucchini noodles quickly turns them to mush. I’ve found that pouring hot spaghetti sauce over a pile of zucchini noodles is all that it needs to heat it without causing it to get mushy. You’ll need a spiral slicer –a little kitchen contraption that spirals zucchini through grating holes to create long, spaghetti-like noodles.

Make Zucchini Noodles:

1. Wash the zucchini and remove the green skin with a veggie peeler. Run the peeled zucchini through a spiral slicer to create long, thin noodles.

2. Top with warm spaghetti sauce and serve immediately. Enjoy!

Fat Loss Recipe #3: Butternut Squash

While zucchini and spaghetti squash noodles are light and soft, noodles made from butternut squash are a bit heartier. Not only does this translate into a more filling meal, but it also means that they need to cook on their own, before applying the spaghetti sauce, to achieve a tender consistency.

Now there’s a little bit of technique involved with cutting your butternut squash in the best way to run it through a spiral slicer. I’ve found that the small part of the squash, that’s completely solid, is the piece that works well with a spiral slicer. Slice off the skin and then run it through the slicer. The part of the squash that’s hollow in the middle is trickier to use with the spiral slicer since those pieces are pretty thin. A quick option is to chop those pieces thinly and use that along with the long noodle strands.

Make Butternut Squash Noodles:

1. Preheat the oven to 350 degrees F. Cut the small part of both squash off and peel off the skin. You should have two solid pieces of squash (no hollow section). Run this through a spiral slicer to create long, thin noodles.

2. Toss the noodles with one teaspoon of olive oil and season with salt and pepper. Spread over a rimmed baking sheet and bake for 5 to 8 minutes, until tender.

3. Serve immediately with the spaghetti sauce of your choosing. Enjoy!

Fat Loss Recipe #4: Asparagus

Talk about truly guilt-free pasta – one made from asparagus spears! Rather than serve this one with traditional spaghetti sauce (although you could) I’ve included a dressing to toss the noodles with and I’d recommend serving it with meatballs for some added protein.

Make Asparagus Noodles:

1. Wash one bunch of asparagus spears. Resist the urge to chop off the tough stalks; these are your handles! Cut off the asparagus tips and save. Hold onto the sturdy part of the stem and use a vegetable peeler to peel long asparagus noodle strands into a large bowl. Mix in a Tablespoon of fresh dill.

2. In a small bowl combine 3 Tablespoons of lemon juice, one teaspoon honey and a dash of sea salt and black pepper.

3. Heat a Tablespoon of olive oil in a medium skillet. Add the asparagus noodles. Sauté for 2 minutes then remove from heat. If you’d like, sauté the asparagus heads by throwing them in the pan after 1 minute. Toss with the dressing.

4. Serve the noodles warm and garnish with fresh dill. Enjoy!

Eating healthy, low carb meals like these are what it takes to have that lean, sexy body that you want.

How would you like to enjoy noodles that are completely guilt free? Considering that traditional noodles are one of the most fattening foods known to man, this concept of guilt-free noodles is pretty sexy! Spaghetti squash is a vegetable that naturally shreds into noodles once cooked. You can serve it up with your favorite spaghetti sauce – just stay away from cream based sauces.

If you are tempted to go out this weekend and consume a huge serving of traditional pasta – STOP! Don’t do it! You’ll be so disappointed with yourself when it’s over and you’ll lose the great progress that you made this week with your workouts. Instead enjoy a delicious heap of spaghetti squash served with spaghetti sauce.

Courtesy of RealHealthyRecipes.com

What You Need

Serves 4

• ​1 spaghetti squash
• 1 Tablespoon dried basil
• ½ teaspoon garlic salt

Instructions

1. ​Cut squash in half and scoop out the seeds and fibers. With a fork pierce the squash skin a few times.
2. Fill a microwave safe dish with ½ inch of water. Place the squash cut-side down in the dish.
3. Microwave on high for 10-20 minutes or until the skin gives easily under pressure (be sure to use an oven mitt, as the squash get very hot.) Let stand for a few minutes.
4. With a fork, scrape the pasta-like insides into a medium bowl. Mix in basil and garlic salt and serve with your favorite pasta sauce.

Nutrition

One serving equals: 42 calories, 0g fat, 10g carbohydrate, 2g fiber, and 1g protein.

Say what?! Mac and cheese without the traditional noodles! This is a recipe that kids and adults alike will love! Spaghetti squash is a fantastic replacement for traditional noodles – make it a habit to use these tender, squash noodles in all of your favorite pasta recipes. Enjoy!

What you need

Serves 6

• 1 large spaghetti squash
• 1 teaspoon olive oil
• Sea salt
• Black pepper
• 2 cups broccoli florets, steamed
• 1 Tablespoon coconut oil
• 1 Tablespoon coconut flour
• 1 cup coconut milk
• 1 cup reduced-fat cheddar cheese, shredded
• ½ cup grated parmesan, plus 1 teaspoon grated Parmesan as optional garnish
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes, optional garnish

Instructions

1. Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.

2. Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.

3. In a large saucepan, melt the coconut oil on medium heat, and whisk in the coconut flour. Add the coconut milk, and whisk quickly. Turn heat down to low, add the cheddar and ½ cup grated Parmesan to the saucepan, and stir until melted. Remove from heat.

4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.

5. Dish into 4 portion, and top off with the salt and pepper to taste plus red pepper flakes and extra Parmesan if you wish!

Nutrition

One serving equals 290 calories, 23g fat, 360mg sodium, 10g carbohydrate, 2g fiber, and 14g protein

How would you like to enjoy noodles that are completely guilt free? Considering that traditional noodles are one of the most fattening foods known to man, this concept of guilt-free noodles is pretty sexy! Spaghetti squash is a vegetable that naturally shreds into noodles once cooked. You can serve it up with your favorite spaghetti sauce – just stay away from cream based sauces.

If you are tempted to go out this weekend and consume a huge serving of traditional pasta – STOP! Don’t do it! You’ll be so disappointed with yourself when it’s over and you’ll lose the great progress that you made this week with your workouts. Instead enjoy a delicious heap of spaghetti squash served with spaghetti sauce.

Courtesy of RealHealthyRecipes.com

What You Need

Serves 4

1 spaghetti squash
1 Tablespoon dried basil
½ teaspoon garlic salt

Instructions

1. Cut squash in half and scoop out the seeds and fibers. With a fork pierce the squash skin a few times.
2. Fill a microwave safe dish with ½ inch of water. Place the squash cut-side down in the dish.
3. Microwave on high for 10-20 minutes or until the skin gives easily under pressure (be sure to use an oven mitt, as the squash get very hot.) Let stand for a few minutes.
4. With a fork, scrape the pasta-like insides into a medium bowl. Mix in basil and garlic salt and serve with your favorite pasta sauce.

Nutrition

One serving equals: 42 calories, 0g fat, 10g carbohydrate, 2g fiber, and 1g protein.