A healthier spaghetti.

Seems a bit contradictory yes? When the topic of Italian cuisine is brought to the table, my initial response is to place my fingers as if to snap, pulse my hand in a double fashion, and attempt my best accent,


The vision of several ropes of noodles diving in and out of each other caressed by a heavy blanket of oregano spiked marinara sauce, and of course the plump meatballs[hopefully still on top of the plate without having rolled off] surrender my thoughts. The on command grated parmesan floats across the meal, signaling the final component to indulging.

This European staple certainly summons a long day of ‘saving your appetite’ in preparation for the, let’s be honest, very caloric content. I’ll be the first to advocate living your life to the fullest specifically regarding what we consume, yet when there are options to satisfy this craving that actually can be categorized with the golden ‘H-word’, why avoid feeling full without the ensued guilt?

Although my recent culinary creation(s) didn’t benefit from Italy’s pantry, the ingredients knocking on Asia’s kitchen door brought a similar foodie experience.

For this week’s Food and Music pairing, a playlist of fast paced, pumped up remixes to motivate that skip in your step match the fusion flavors of this dish. Upon discovering the below recipe to tantalize your tastebuds, venture over to my favorite DJ duo, the Chainsmokers for one of my favorite hour long sets they did at Tomorrowland. You can jump on quite a few downloadable remixes on their Soundcloud page as well. Maybe even take a Selfie while you’re at it.

Be sure to go on chapmanradio.com + click Listen Love EVERY WEDNESDAY from 1-2 to hear me live!


Dashing the spaghetti squash with flecks of unsweetened coconut, a strong squeeze of fresh lime, and my newest favorite General Tso’s Peanut sauce[such a complimenting recipe of full fledged peanut goodness with an aftertaste signaling spiciness to your tastebuds) the final dish is both visually and taste wise a crowd pleaser. Let me know how it goes in the comments below~ I’m a chatter.










Coconut Lime Spaghetti Squash noodles topped with Ginger-Peanut Tofu and a fresh limeslice

[Inspired by nosh on.it]






1 spaghetti squash

1/2 cup water

mixed Italian spices

1 green onion

half a container of extra firm Tofu, sliced into cubes

1 tb. coconut oil

1 tb. unsweetened coconut flakes



2 ts. minced fresh ginger[I chose the Ginger People brand; can it at health food stores or Whole Foods market]

1 tb. sriacha sauce(or more if you’re feeling spicy)

1/4 cup General Tso’s Peanut Sauce


Preheat the oven to 375 degrees F.

Fill a glassware pan with water and submerge the squash halves, cut side down, into the water about a 1/2 inch down. Bake for about an hour or until the flesh pulls away in easy strands.

While the squash is cooking, place all of the sauce ingredients in a bowl and stir until fully incorporated. Taste for seasoning and set aside.

With a pot of boiling water, place your cut tofu inside to steam it for about 5 minutes or until warm to your liking. Once cooked, remove with a slotted spoon, and place aside in foil to stay warm.


When squash is cool enough to handle, scrape the spaghetti strands out with a fork into a bowl. Add the coconut oil, and flakes and mix until evenly distributed. Using the slotted spoon, transfer the noodles onto a white plate.(Presentation is key!) Take your tofu from its foil and use about 2/3 of the Ginger-Peanut sauce on it. After transferring the tofu on top of the squash, use a spoon to flick the sauce in a chef-savvy way.

Top the finished dish with a sprinkle of coconut flakes, sriracha sauce, and the chopped green onions for a meal you can’t wait to eat!





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