AHH Inspiration #11
04/21/14 by

Crunchy Almond Zucchini Salad
04/16/14 by

crunchy almond zucchini salad~a healthy hunger

To make this zucchini salad you must first own one of the best kitchen toys ever- a julienne peeler. This little gadget is all the rage, so if you don’t already have one, what are you waiting for? It makes super quick work of zucchini, cucumber, green papaya, etc. into long spaghetti like strands.

julienne peeler~a healthy hunger

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AHH Inspiration #10
04/15/14 by

AHHInspiration11

AHH Inspiration #9
04/08/14 by

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Lemon Broth Soup With the Navel of Venus
04/02/14 by

Lemon Broth Soup with the Navels of Venus~ A Healthy Hunger

This Lemon Broth Soup is the result of a happy accident. In the process of making Lemon Poached Chicken I was left with a rich lemony broth that is so heavenly I had to invoke a goddess. Ancient lore tells of a night that Venus and Jupiter stayed at an Inn in Modena. The Innkeeper, struck by Venus’ beauty spied through the keyhole at her. He was able to catch a glimpse of her navel, which inspired him to dash off to the kitchen and create the tortellini we know today.

Lemon Broth~ A Healthy Hunger

 

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AHH Inspiration #8
04/01/14 by

walk

Knife Skills
03/25/14 by

Knife Skills~ A Healthy Hunger

AHH Inspiration: March 25
03/25/14 by

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Spring Lunch: spaghetti squash with yogurt sauce
03/20/14 by

Spring Lunch~ A Healthy Hunger

Happy Spring!!! It’s officially here. I wish with all my heart that you are thawing out nicely, and the longer days are adding a little lift in your step.

There is much happening here as A Healthy Hunger expands and grows. I dare not compare it to a spring garden, but truly, bearing witness to creation is quite the rush. I’ve been furiously working away at my desk for the past few days which often means lunch on the fly. Though I do eat good food, I don’t always eat “well”. 

Today I decided to make myself a hot and healthy lunch.  I got the inspiration for this dish from Diane Kochilas’ recipe on Food52 which you can find here. Her recipe used pasta and cheese, but that felt too heavy for me today. I  transformed her recipe into spaghetti squash with a Greek yogurt sauce, sautéed asparagus and caramelized onions with a hint of rosemary, and a drizzle of fruity olive oil.

Spring Lunch~ A Healthy Hunger

It didn’t take long to make, and it was well worth it. I added smoked salt and freshly cracked pepper to the yogurt, along with a squeeze of fresh lemon juice. The tangy creaminess of the sauce was a delightful foil to the delicate bite of the squash and the smokiness and earthiness of the vegetables.

Spring Lunch~ A Healthy Hunger

It makes a great side dish to some grilled chicken or fish for a heartier meal or light supper.

Spring Lunch: spaghetti squash with caramelized onion, asparagus and rosemary with yogurt sauce
Serves 4
Print
Prep Time
5 min
Cook Time
14 min
Total Time
20 min
Prep Time
5 min
Cook Time
14 min
Total Time
20 min
112 calories
17 g
1 g
4 g
4 g
1 g
154 g
333 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
154g
Servings
4
Amount Per Serving
Calories 112
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 333mg
14%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
7%
Sugars 14g
Protein 4g
Vitamin A
9%
Vitamin C
11%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 of medium spaghetti squash
  2. 1 medium onion, diced
  3. 1/2 lb pencil asparagus, diced
  4. 1 teaspoon finely minced fresh rosemary
  5. 1 tablespoon olive oil
  6. 1 cup nonfat plain Greek yogurt
  7. 1/2 teaspoon smoked salt
  8. 1/8 teaspoon fresh ground black pepper
  9. 1 tablespoon fresh lemon juice
Instructions
  1. Discard seeds from center of squash. Place in a bowl with 1/2 cup of water and microwave for 12 minutes, or until tender. Alternatively, roast in a 350˚ oven for 30-40 minutes.
  2. While squash is cooking, warm olive oil in a small sautee pan over medium heat and add the onion. Cook gently until browned, about 5 minutes. Add the asparagus and rosemary and toss in the oil. Cook for 2-3 minutes until asparagus is bright green and still has some crunch. Remove from heat and set aside.
  3. In a small bowl combine yogurt, salt, pepper and lemon juice and stir smooth.
  4. When the squash is finished, scrape out the strands and divide between four plates. Top with a healthy dollop of yogurt sauce and vegetables.
  5. optional: drizzle with a little fruity olive oil to finish.
  6. Enjoy immediately.
Adapted from http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions
beta
calories
112
fat
4g
protein
4g
carbs
17g
more
Adapted from http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions
A Healthy Hunger http://ahealthyhunger.com/