Health is truly wealth. Fortunately, healthy food doesn’t have to mean compromising flavor or completely ditching your favorite foods. A simple and easy way to help boost the nutrition value of your favorite recipes is to swap out certain ingredients for healthier options. For example, swapping out high-carb pasta for spaghetti squash, and using heart-healthy olive oil instead of butter.
Lobster is also a great source of essential nutrients and protein, both of which are important for overall health and wellness. Hopefully, this healthy lobster pasta recipe provides inspiration for other nutrient-dense healthy ingredient swaps to boost your favorite recipes.
- 1/2 cup olive oil
- 4 cloves garlic, peeled and finely chopped
- 1 lemon, zested and juiced
- 1 cup frozen English peas, thawed
- 1 cup blanched asparagus
- 1 pinch crushed red pepper flakes
- 1 medium spaghetti squash
- 4 cups lobster meat
- 1/2 cup grated Parmesan
- Preheat oven to 400 degrees and carefully cut the spaghetti in half lengthwise. Scoop out the seeds and scrape out the ribbing with a spoon.
- Drizzle the inside of each spaghetti squash half with olive oil, salt and pepper. Place on a baking sheet cut-side down and roast for 35-45 minutes.
- Remove from oven, let cool for about 15-20 minutes, and then use a fork to fluff up the inside of the squash and create “spaghetti”.
- Set spaghetti squash halves off to side.
- Place large pot over medium heat. Add olive oil, and once hot, add garlic. Sauté garlic for 2-3 minutes.
- Turn heat to low and add all the other ingredients except Parmesan.
- Pour mixture into the spaghetti squash halves. Sprinkle Parmesan over top and serve.