Spaghetti that won't make you heavy

You know that heavy, groggy, need a nap feeling you get after eating a big bowl of spaghetti? There is a long, complicated, disheartening reason for that. 

This week, I've been keeping my nose in the book Wheat Belly. While I often don't like to go to extremes, or set too strict of rules in the way I eat (besides my 1 non-negotiable rule - eat loads of leafy greens and other veggies), I am very concerned about the plight of wheat. The book sights studies linking wheat consumption to a whole host of health problems, large and small. From grogginess and stiff joints to heart disease and diabetes, today's wheat is being accused of some pretty serious crimes. I say today's wheat, because the wheat grown and consumed today is vastly different than the wheat grown and consumed a half century ago. Apparently, it has been hybridized in order to grow more quickly and feed the world. A noble goal, but now it seems to be doing more harm than good. When hybridized, the gluten proteins undergo considerable structural change, which may be causing devastating immune responses in the body. This new wheat - known as dwarf or semi dwarf - never underwent animal or human safety testing. It was just assumed it would be fine; turns out it's not fine. I know - gasp - am I really saying healthy whole grains might not be all that healthy?! Read the book, and also read the studies sited in the book, and see what you think. 

In the meantime, if you want to feel awesome instead of heavy when you eat spaghetti, try the oh so amazing spaghetti squash!

I was first introduced to this little gem by my mom. I grew up loving spaghetti, specifically macaroni milk soup (gross, yes, but I loved it and I was a kid).  One day, my mom brought home a strange squash that when baked, scooped out like spaghetti. To this day, it is one of my favorite healthy comfort foods. Thanks mom. 

Squash Spaghetti {that won't make you heavy}


1 - spaghetti squash
1/2 c. - parsley, chopped
1/2 c. - chives, chopped
3 - garlic cloves, minced
1 c. - grape tomatoes, halved (if in season) 
2 T. - parmesan cheese
2 T. - olive oil
sea salt and fresh black pepper


  1. Preheat oven to 375 degrees.
  2. Cut squash in half lengthwise, rub with olive oil, and place face down on a baking sheet (inside of squash facing down). Bake for 30-40 minutes, until squash easily scoops out. 
  3. When there is about 5 minutes left for the squash to cook, place halved cherry tomatoes in the oven along side.
  4. Mince garlic and chop parsley and chives.  
  5. Scoop the "spaghetti" out and into a bowl. Stir in tomatoes, herbs, garlic, olive oil, parmesan cheese, and salt and pepper. 
  6. Be comforted, not heavy. 

You can use spaghetti squash in pretty much any recipe that calls for pasta. It is delicious with pesto, our pumpkin goat cheese pasta recipe, and even simple tomato sauce!