Stir Fried Veggie Pasta
This stir-fried veggie pasta recipe is a recipe from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. We know that you will LOVE this stir fried veggie pasta recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Stir Fried Veggie Pasta
Prep
Cook
Total
Yield 4-6 Servings
Ingredients:
1/3-1/2 cup Extra Virgin Olive Oil
1 medium onion (chopped)
4 heads of garlic (chopped)
5 large leaves of kale
1/2 head of cauliflower
1/2 cup Kalamata olives
1 medium sized spaghetti squash
1 spring of dried or fresh rosemary (take stem out)
1/2 tsp pink Himalayan salt
1/4 tsp kelp flakes
Black pepper to taste
Instructions:
Step #1: Preheat oven to 350 F.
Step #2: Cut spaghetti squash in half and take seeds out of middle.
Step #3: Place squash upside-down on baking sheet and bake for 45-60 minutes. Stick a fork in it to test and see if it's ready. If the fork slides through easily, it is done.
Step #4: While the squash is cooking, chop onion. Sauté onion in cast iron skillet with 1/4 cup EVOO on very low until translucent.
Step #5: Chop garlic and add to the onion mix, stir for a few minutes to bring out flavor.
Step #6: De-stem kale and chop. Cut cauliflower into small crowns.
Step #7: Increase temperature on stove top to med low. Add kale and cauliflower to the skillet and cook until kale and cauliflower are softened, but not over-cooked.
Step #8: Cut Kalamata olives in half. Add the remaining ingredients when vegetables are cooked.
Step #9: Take squash out of oven. Using a large fork, scoop out the "spaghetti" and place in large bowl.
Step #10: Mix "spaghetti" with the remaining EVOO. Toss the vegetable mixture in and serve.
Servings: Makes 4-6 servings
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Main Dish or a Side Dish
Nutrition Facts
Serving Size 2 cups
Amount Per Serving | ||
|---|---|---|
Calories 333 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Total Carbohydrates 30 g | 10% | |
Dietary Fiber 6 g | 24% | |
Sugars 8 g | ||
Protein 6 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
This stir-fried veggie pasta tastes great and is full of healthy fats, phytonutrient rich veggies and microbiome supporting fiber. This is perfect as a side dish with a healthy meat dish or as a main dish on a plant-based or vegan meal plan.
Spaghetti squash is low carb and makes a great low-carb, real food-based pasta alternative. I love Kalamata black olives as they taste great and are full of healthy fats and fat soluble nutrients. Kale and cauliflower are rich in glycosinolates such as indole-3-carbonyl, sulforaphane and isothiocyanates which support healthy detoxification, hormone balance and cancer prevention.
Kelp is rich in iodine and other trace minerals that support energy production and detoxification. Garlic and onion are rich in sulfur compounds that help with liver function, and they are natural anti-microbials that regulate the microbiome and support a healthy gut flora.
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