'Spaghetti' over Cauliflower Alfredo
Replace the Carbs.....Just Once!
I am constantly asked questions about carbs and how they play a role in everyday health and well-being. I hear stories about substantial weight loss from either limiting or excluding carbohydrates from ones diet, yet I listen to people who are strongly against such a drastic regiment. Remember that one needs carbs for a variety of reasons, first and foremost for the energy it is converted to in order for someone to stay active. This, to me, is the key to weight loss. Certainly there are bad carbs and not-so-bad carbs to watch out for.
Simply put, keep your eyes peeled for highly processed foods. Sugared sodas, candy, white bread, white rice and certain pastas to name just a couple. When trying to decide on which type of pasta to enjoy, keep in mind that simpler is better. Whole grain pasta(because it has gone through far less processing than plain pasta)is nutritionally better for you than pasta that has been made with processed, enriched grains.
If you don't want to always be on the lookout for carbohydrates, simply increase your consumption of fruits, vegetables and whole-grains. This is beneficial because carbohydrates are very important, again, when it comes to energy. And without energy, we lose our desire to exercise and maintaining that desire to stay active, which counteracts the weight-loss aspect of a low carb diet.
Certainly you will be able to lose weight rapidly on just such a diet but once off, the pounds will come back with a vengeance. So my alternative?
Replacing the classic pasta in an Alfredo with squash my be sacrilegious to some, I find the benefit far outweighs any principle. When you consider about 40 calories per cup, the vitamin A, potassium and beta carotene that comes with spaghetti squash and zero fat, I think you will agree that your mind quickly converts any preconceived ideology. And when your mind is happy, your body is satisfied.
For 3 people
- 1 medium spaghetti squash
- Salt and black pepper to taste
- Nonstick cooking spray
- 1/2 small head cauliflower florets separated from stalk
- 1 cup(s) cottage cheese
- 1 cup(s) skim milk
- 1/2 cup(s) Parmesan cheese
- 1/2 (8-ounce) jar roasted bell pepper, julienned
- 2 tablespoon(s) butter or margarine
- 1 teaspoon(s) garlic powder
- 1/2 teaspoon(s) cayenne pepper
- Cracked black pepper
'Spaghetti' over Cauliflower Alfredo Directions
- Preheat oven to 375-degrees F. Cut squash in half lengthwise and remove seeds with a spoon. Spray the cut side of the squash with nonstick cooking spray and sprinkle with salt and pepper.
- Place on a baking pan, cut side down, and bake 30-35 minutes, or until just tender when pressing the sides. Remove from oven and set aside while preparing reminder of recipe.
- In the bowl of a blender or food processor, add the cottage cheese and skim milk. Puree until smooth: set aside. Add cauliflower to a medium saucepan with enough water to come halfway up the cauliflower. Cook, over medium-high heat, until just tender, about 5-6 minutes. With a potato masher, crush the cauliflower, while still cooking, leaving a few chunks. Add cottage cheese/milk mixture, Parmesan cheese, bell pepper, butter, garlic powder and cayenne pepper . Blend well and bring to scalding. Taste to adjust seasonings. Remove from heat to assemble.
- To assemble. With a fork, run the tines along the flesh side of the cooked squash from end to end to form "spaghetti" strands. Divide sauce onto 3 serving plates and top with equal amounts of spaghetti squash. Top with cracked black pepper and serve.