Pasta on Pasta


Back to back pasta, in one day?! Yup, you read that right! It is possible to enjoy “Pasta”, of different variations that are gluten free and basically carb free! For example, today for lunch I had Ancient Harvest’s red lentil pasta. It was simple, easy and nothing special. I needed quick protein (More to come on something like that though….)

For dinner, I had a Spaghetti squash roasted it and made a concoction of what I had in the fridge.

Ingredients (Feeds 2)

1 spaghetti squash

3 pieces of Organic chicken breast

(or your choice of protein)


Roasted garlic


Chopped cilantro

Rao’s Marinara sauce

Pine nuts


The Squash

Preheat the oven to 400, cut the squash in half, and clean out all of the seeds

Coat the squash with olive oil, salt and pepper

Face it down on the pan and cook for 40-50 minutes

Use a fork to see the texture as soft, stringy, and not crunchy

Fork into a bowl, and cover to keep warm.


Let marinade for 30-2 hours prior, on foil

I used 1 lime squeezed and just salt, pepper, italian mix seasoning & ancho chili powder

Grilled to crispy on the outside

Warm your sauce up however you prefer, I used the stove.


I mixed the chopped roasted garlic I had from the counter at Whole Foods with olives,

With chopped cilantro and mixed it together with my serving of the spaghetti squash

Placed the grilled chicken on top, add your sauce

I added chopped pine nuts as my cheese alternative

Topped with red chili flakes

& a fresh squeeze of lemon