Stir Fried Veggie Pasta

Veggie PastaStir Fried Veggie Pasta

This stir fried veggie pasta recipe was developed by our functional nutritionist Danielle.  She is passionate about whole food nutrition and loves helping people overcome chronic digestive and autoimmune issues and improve their metabolism so they can live life to their fullest.  Check out her coaching page here and try out her stir fried veggie pasta recipe below.


Veggie Pasta Ingredients

1/3-1/2 cup Extra Virgin Olive Oil

1 medium onion (chopped)

4 heads of garlic (chopped)

5 large leafs 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

Veggie Pasta 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

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.

Our Cancer cleanse program is a plant based ketogenic diet that emphasizes a diet high in healthy fats, anti-oxidants and fiber and low in carbohydrates and protein.  This is one of many foundational recipes we use on this plan!

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.


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