Daphne Oz has recently shared about her journey of losing 50 pounds in the last 9 months and that has certainly become an inspiration for quite a lot of people. The foodie, celebrity chef has shared a spaghetti recipe off late that is filling withouy being fattening though! Daphne Oz reveals that she loves pasta and she just shared a healthy Valentine’s day recipe that is one of her favorites – Spaghetti Squash Cacio e Pepe. The 34 years old had even shared, “It takes very simple ingredients and elevates them and makes them celebratory and fun and something you can’t wait to tuck into.”
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Daphne added, “I just took some liberties and swapped out the usual spaghetti you might have with this parmesan or pecorino and peppery cheese sauce topping, and subbed in spaghetti squash instead.” The squash is undoubtedly is undoubtedly a tasty alternative to spaghetti and the morpho has shared about all the ingredients that she would need to prepare it. She added, “I didn’t totally appreciate how much like spaghetti, spaghetti squash ends up being. I roasted it in the oven. I put a little garlic on top of it. It comes out in these gorgeously fluffy tendrils that taste and feel like you’re eating pasta, but you’re eating a vegetable, which is a win-win.” She went on saying the best part of a Valentine’s day is that she would serve this pasta recipe to her husband, John Jovanovic and that is going to be something that’s delicious and fun at the same time, and he would yet not feel that he is on a weight loss plan.
Daphne’s reasons of loving WW
Daphne said that she loves WW and she is one of those many celebs who have loved WW from that of Ciara and Oprah Winfrey to that of Kate Hudson. The program assigns a good number of daily and weekly smartpoints that the users would be able to spend. Each of the food and beverage are alloted a Smart Points value that is based on the saturated fat, sugar and protein or calories that the item comprises of! Daphne has revealed about her journey of losing weight post giving birth to her daughter, Gigi is proudly “team purple,” and had got the lengthiest list of zero point foods. She added, “For me, Purple works really well because wholegrains and most vegetables and fruits and chicken breasts and eggs and 0 percent dairy, these are all zero-point foods. That’s not to say that you should just eat everything in your refrigerator but there are things that you can eat comfortably and not have to be overly concerned about tracking, which is something that’s really nice and comfortable for me.”
Daphne says that she kickstart a typical day with a slice of Toast and almond butter or oatmeal. She does take a banana for breakfast. However, her lunch menu tends to be a big, healthy and delicious salad with a lot of vegetables. She even includes a homemade dressing which contains a lot of lemon juice, a bit of olive oil, and a lot of fresh herbs. She takes a tiny splash of maple syrup along with it to give it a little hint of indulgence. At night, she would usually take a portion of chickpeas or whole wheat pasta. She would even add parmesan, raw fresh arugula and homemade pasta sauce to it. She would take either a piece of dark chocolate or a sorbet prepared with Nil Greek yoghurt, maple syrup or a bit of honey along with lime juice and lime zest mixed well and frozen on a baking sheet as her dessert.
Spaghetti Squash Cacio e Pepe
Daphne Oz is sharing her Spaghetti Squash Cacio e Pepe recipe:
4 SmartPoints per serving across all WW plans (Green, Blue and Purple)
Total Time: 1 hour (Prep: 15 minutes; Cook: 45 minutes)
Uncooked spaghetti squash – 1 medium, halved lengthwise and seeded (about 2 3/4 lb)
1 tsp Kosher salt 1 tsp
2 tbsp extra virgin olive oil
2 garlic clove(s)
8 tbsp grated Parmigiano-Reggiano
1 pinch, freshly cracked black pepper (or to taste)
Preheat the oven to 400°F. Now you would need to place both halves of the squash by cutting the side up on the rimmed baking sheet, and then coat the squash with a few sprays from that of an oil mister, along with 1/2 cup of salt. Now, you would need to use a Microplane-style rasp to grate 1 garlic clove over each half, and rub it into the squash. Next, roast the squash for around 45 minutes to 1 hour until the fork seems to slip at ease. Allow the squash to cool down for 10 minutes, and you will see that the flesh fluffs into sphagetti like strands. After, it is cooled down, shred it using a fork and then transfer the strands into a large sized bowl. Add the olive oil and Parmigiano and add a bit of salt and pepper alongside to taste.