Health Food

Spaghetti Squash with Apples and Toasted Pecans

Meatless Monday Yay!

Ingredients

• 1 (3lb) Spaghetti Squash
• 4 tablespoons extra virgin olive oil
• 1 tablespoon + 1 teaspoon apple cider vinegar (Re: Benefits of Apple Cider Vinegar)
• 1/4 teaspoon kosher salt
• 2 medium gala apples, cut into 1/2” cubes
• 1/2 cup pecans, roughly chopped and toasted
• 3 green onions (white and green parts), thinly sliced

Directions

1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.
3. In a small bowl, whisk together olive oil, vinegar and salt. Pour into the spaghetti squash and toss.
4. Add pecans, apples, and most of green onions, and stir well.
5. Serve and garnish with remaining green onions.

Nutritional Information (serves 4 as a meal, 8 as a sides dish)

Eating this as a meal (serves 4): 380 calories, 25.2g fat, 0mg cholesterol, 205.5mg sodium, 43g total carbs, 10.9g fiber, 22.4g sugars, 14.2g protein

Eating this as a side dish or snack (serves 8): 190 calories, 12.6g fat, 0mg cholesterol, 102.75mg sodium, 21.52g total carbs, 5.45g fiber, 11.2g sugars, 7.1g protein

Note: In both cases the high fat content is mostly mono-unsaturated fats from the extra virgin olive oil which means it good for you.