You know how a lot of kids kick and scream and cry when their parents leave them with a babysitter? I was not that kid.
I was always overjoyed to have my freedom.
Being rid of the parental units meant I could run wild (to an extent) for a few hours and terrorize my new best friend, a.k.a. the unwitting 16-year-old who thought the little girl with the bowl cut looked liked Shirley Temple with bad hair. I wasn’t, I was more like Dennis the Menace.
But what was even more exciting than misbehaving was getting to eat “junk food.” I’ve mentioned before that my mom usually made us eat pretty healthy. When we had a babysitter though, two things were on the menu: Mac & Cheese or Ramen Noodles. I was obsessed with both and would eat as many bowls as the babysitter would allow.
Ever since I started eating healthy though, those two dishes have scarcely crossed my path. Even in college, I was not the girl holed up in her dorm room eating microwaved noodles. I was the one cooking egg whites in the microwave.
Anyway, last week I had a slight tickle in my throat and wanted nothing more than a warm bowl of chicken noodle soup. As you probably know though, a can of chicken noodle soup is loaded with sodium.
What I did have on hand was a nice big, baked, spaghetti squash, waiting to be transformed into noodles.
I traditionally eat spaghetti squash with red sauce, but I thought, “What the hey, let’s see what else this baby can do.”
So I tossed a little chicken stock in there, some spices, and went for it.
“Holy, Moly!” I thought, as my brain’s synapses began to forge 15-year-old connections. “This tastes just like Ramen soup!!!”
I was shocked, awed, and thrilled beyond belief. All this time I could have been enjoying one of my favorite foods at no cost to my healthy diet?!
Hallelujah, it’s a Christmas miracle.
I hope you’ll enjoy this warm, flavorful meal as much as I do. Though it’s not likely that anyone else gets as excited about a bowl of noodles as this girl.
This recipe is about 90 calories without chicken, 240 with, and is gluten-free, grain-free, low-fat, and can be made vegan/vegetarian!
Healthy “Ramen” Noodles
1 Spaghetti Squash (or 2 C. cooked)
1 C. Low-Sodium Veggie or Chicken Stock
1 tsp. Italian Seasoning
1 tsp. Garlic Powder
Sea Salt (to taste)
4 oz. Chicken Breast, cooked (optional)
1. If you’re using a whole spaghetti squash, preheat the oven to 400.
2. Cut squash in half, remove seeds and strings, lightly mist with olive oil cooking spray, and place face down on a baking sheet. Bake for 40 minutes. *****
3. Using a fork, scrape the “noodles” out of the squash.
4. Heat the stock in a pot over high heat.
5. Add 2 C. squash noodles, spices, and chicken (if you’re not a veggie/vegan).
Mix and warm for about 5 minutes.
6. Season with salt and pepper and enjoy!
Total Calories: 90 w/o chicken, 240 with (single serving).
If you made a whole spaghetti squash, you’re going to have a TON left over. Don’t worry, I have a bunch more fabulous spaghetti squash noodle recipes.
Check em’ out…
***** If you don’t feel like waiting 40 minutes for your squash to bake in the oven (or your don’t have an oven), you can cook spaghetti squash in the microwave.
Simply puncture a bunch of holes in the squash with a knife and pop it in the oven for about 13 minutes. When it’s done, cut it in half, remove the seeds/strings, and then scrape out the noodles. Ta da! *****
Want to see what else I eat on a regular basis, besides boatloads of Spaghetti Squash??? Take a peek inside my fridge! Today I am being featured on Zevia’s Fridge Raid: