For some folks, it seems a little harder to eat healthy during fall and winter than it is during the warmer months. For those of you who are having trouble coming up with healthy eating ideas for these cooler months, Kristin DeBoard, Marketing and Nutrition Manager for Williamson Health and Wellness Center, shared this healthy recipe with Williamson Forward.
Spaghetti Squash Carbonara
2 Tbsp. Bacon Bits
2 Garlic Cloves, minced
Splash of Olive Oil
1/2 tsp. Thyme
Directions: Preheat oven to 365. Cut squash in half. Dig out seeds and stringy pieces of flesh. In a small casserole dish add about an inch of water and place squash halves flesh sides down in the pan. Microwave on high for 5 minutes to reduce cook time in the oven. When finished microwaving remove the dish from the microwave and drain any excess water. Turn squash over, sprinkle seasoning and a splash of olive oil on in each half. Divide up chopped green onions, minced garlic, and bacon bits and sprinkle in each half. Make a small pouch or well in each half of the squash and crack the egg. Bake in the oven for approximately 8 to 10 minutes. Check for the egg to be set but don’t let the yolk harden. Remove from the oven and cool slightly. Begin to pull the spaghetti squash away from the edges and mix it with other ingredients and enjoy!
Bringing Plenty of Vitamins Into Your Diet
Kristin selected this recipe because of the many health benefits of spaghetti squash, which she often has in her kitchen. She says, “Using a vegetable that has a similar feel and texture as pasta will save you a lot of carbs, and increase your veggie intake. Squash is full of Vitamin A, and when you add eggs to the dish it packs B vitamins and protein to make it a well-rounded meal. You can use herbs for several reasons. Thyme is packed with Vitamin C, and can also be an expectorant, so it’s a win/win in the wintertime to cook with it!”
To learn more about the kind of work Kristin does to encourage healthy eating in the community, read more about her here!