Moroccan Spaghetti Very Low Fat And Healthy Recipes

MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)

Steps:

• Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
• Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
• Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
• Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
• Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
• Stir in the fresh herbs and just mix through until they start to wilt.
• Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
• Serve.

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Steps:

• Cook spaghetti in salted water until al dente.
• Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
• Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
• Season the sauce, then add the almonds and chickpeas.
• Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
• Plate it up and add a garnish of fresh herbs.

BAKED SPAGHETTI (WEIGHT WATCHERS FRIENDLY)

Steps:

• Cook spaghetti according to package directions.
• In a large skillet, brown beef, onion, and garlic. Drain fat. Add spaghetti sauce and heat through.
• Meanwhile, combine cottage cheese, 2 cups mozzarella, and 1/4 cup parmesan.
• In a 9x13 casserole dish sprayed with nonstick cooking spray, layer 1 cup of meat mixture, half the spaghetti, half the cheese, and half the remaining meat mixture. Repeat layers. Dish will be very full.
• Cover with foil and bake at 375°F for 45 minutes. Uncover and add remaining cheeses. Bake an addition 10 minutes.
• Allow to stand 10 minutes before serving.