Moringa Buffalo Spaghetti-Squash Pasta by Erin Bellis

by Anna O'Byrne May 09, 2016

Moringa Buffalo Spaghetti-Squash Pasta by Erin Bellis

Erin Bellis is a graduate of the Academy of Culinary Nutrition - a certified Culinary Nutrition Expert. Here, she's devised a flavourful pasta dish, chock-full of vegetable goodness. Spaghetti squash is used in place of grain-based pasta, for a light, gluten-free base, rich in beta-carotene, potassium, folate and more.

Vegans and vegetarians can make easy substitutions with this dish. In place of the chicken, use chickpeas, tofu or any other meat alternative. In place of the egg, try a flax-egg substitute. a dollop of vegan mayonnaise, or a tablespoon of avocado.

Servings: 4-5

Ingredients:

1 large spaghetti squash, cut in half lengthwise and remove seeds
2 tbsp olive oil
2 large boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
1/2 large sweet onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
Sea salt and black pepper, to taste
2 green onions, chopped for garnish
Red pepper flakes for garnish
1/2 cup hot sauce (optional)
2/3 cup avocado oil
1 egg
1 tsp fresh lemon juice
1 1/2 tsp SuperLeaf Moringa powder
1/2 tsp dijon mustard
1/8 tsp garlic powder

Instructions:

Preheat oven 415 degrees.  

Place spaghetti squash open side down on a baking sheet.  Bake for 20 -25 minutes or until skin of squash is soft and the threads of the squash can be easily scooped out with a spoon or fork.  

While the squash is cooking, prepare the chicken or tofu. In a large pan over medium heat, brown the chicken or tofu in olive oil with a sprinkle of sea salt and pepper.  Once the chicken or tofu is browned (and n the case of chicken, no longer pink), remove from pan and place in a bowl. Cover bowl and reserve.  

In the same pan, add garlic, onion, celery and carrot. Cook over medium heat until the onions are translucent.

While the vegetables are cooking, prepare the sauce. Add hot sauce (optional), avocado oil, egg, lemon juice, moringa powder, dijon mustard and garlic to a blender.  Blend until thick and combined completely.

When the onion is translucent, remove from heat. Work quickly to add the other ingredients into the pan while it is still hot.

First, add the chicken back into the pan and stir to combine with the vegetables. Then add the spaghetti squash threads.  

Give the sauce one more quick blend and pour into the pan.  Mix together and sprinkle with a bit more salt and pepper (optional).  Garnish with green onion and red pepper flakes.

If you want to reproduce Erin's recipe, buy SuperLeaf™ Moringa from our online store. Shipping is free in Canada on all orders!




Anna O'Byrne
Anna O'Byrne

Author

Anna O'Byrne is co-author of The Moringa Breakthrough, and part of the team behind SuperLeaf™ Moringa. She manages the social media, writes web content and runs digital marketing for SuperLeaf™ Moringa and Natural Calm Canada.



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