Spaghetti Squash “Bolognese” with Brazil Nut “Parmesan”

My recipe blog is a collection of healthy recipes that I have gathered over many years of healthy eating.  It is a way for me to share my favorite finds and to introduce you to other bloggers and books that are promoting healthy choices.  I often have to tweak the original recipe in order to align it with my health philosophy.  I will provide you with my adjustments and my reasons for them in order to help you to become a better recipe detective.

This recipe comes from Anthony William’s blog on the Medical Medium website.  What I love about this recipe:  It is delicious!  It is perfect just the way it is written – I didn’t change a thing.  (Well, I did add a few basil leaves from my countertop plant for the sake of photography).  It is so rich in flavors and spices.  You can make big batches of the sauce in advance and freeze it.  And, I love that the saucepan cooking uses water instead of oil.  No need for that extra fat and the flavors of the dish are so strong, you won’t miss the flavors that an oil would add.

My husband is not a fan of spaghetti squash, so I made him a pot of angel hair pasta, and the Bolognese sauce was great on that as well.  In the summer, I will try this with raw, spiralized zucchini noodles.  I’m sure that would be fantastic too.

You can access the full recipe with instructions here:

2 Replies to “Spaghetti Squash “Bolognese” with Brazil Nut “Parmesan””

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