Spaghetti Squash Spaghetti and Salad Recipe courtesy of Carrie
Spaghetti Squash Spaghetti
Best Low-Carb Meal Ever!
Feeds 2-3 people
-one spaghetti squash (buy two or three if you want to feed more people)
-2 cans Hunts petite diced tomatoes
-one can sliced black olives (optional)
-2 seeded, and thinly sliced jalapeños (optional)
-diced onion
-chopped garlic
-sliced mushrooms (optional)
-bag of romaine lettuce
-Cardini's light Caesar vinegarette
-Green onions and Parmesan optional for the salad
-Basil optional for sauce or garnish
-Pre-heat oven to 350 degrees.
-Take Spaghetti Squash, and cut length-wise (they are difficult to chop, so be careful!).
-Scoop out the seeds and guts, like you would a pumpkin.
-Grease cookie sheet with olive oil, and place the squash halves facing down.
-Bake for 30-45 minutes, or until you can puncture skin with a knife.
After you put the squash in the oven...
-Get out a skillet, and sautee onions, jalapeños, mushrooms, and garlic in olive oil
-Reduce heat to simmer, and add diced tomatoes and black olives
Squash should be just about done- remove from oven, and set aside to cool.
This is when I make the salad- chop up the romaine lettuce, and I suggest Cardini's Light Caesar Vinaigrette as a healthy and tasty dressing! You could also add chopped green onion or Parmesan cheese.
Get out your dinner plates, and hold the squash with a towel, if still warm. Take a fork, and scrap the spaghetti squash onto the plates.
Take the tomato sauce and pour over squash, garnish with fresh basil or as you wish! If you're feeling fancy, you could even roast the squash seeds to add as a garnish- they are just like pumpkin seeds.
Enjoy this satisfying dinner with less than 250 calories!!!
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