Thanks to www.greenlitebites.com, I was introduced to spaghetti squash, and haven’t looked back since!
But I found that I was only using it as I would spaghetti – topped with pasta sauce and cheese.
I wish I had come up with this idea, but I got it from here: http://www.artsy-foodie.com/2008/10/what-to-do-with-spaghetti-squash.html
I did change it up a bit, with what I had on hand, and changed some amounts to make it healthier (AND NO ONIONS!). This is four servings!
- 2 cups cooked spaghetti squash, chopped
- 8 ounces low-fat ricotta cheese
- 1 teaspoon salt
- 2 cups cooked quinoa
- 3 large eggs
- 4 ounces shredded mozzarella cheese
- 2 slices cooked bacon, crumbled (forgot to add bacon before I took the pic above!)
- 2 teaspoons Italian seasoning
- two big pinches of crushed red pepper
- cracked pepper to taste
Each serving: 314 calories, 16.25 fat, 22.5 carbs, 1.25 fiber, 19 protein
My daughter and I each had a sliver while still warm last night, and it reminds us of quiche. And guess what? She actually had a slice for breakfast!
I imagine this would be good for a Sunday brunch for something a bit different. And since the spaghetti squash was chopped, you really couldn’t taste the spaghetti squash, everything just melded so well together!
UPDATE: After my friend and I reheated this for lunch, we both agreed that it was a tad dry, and we think that you could pass this off as a spaghetti squash/quinoa lasagna. Making the same recipe as stated above, however, serving it with warm marinara drizzled over the top with grated Parmesan cheese.
It took me forever to find quinoa, and when I did, all the initial recipes I tried called for it cold, like a pasta salad. I didn’t like it. BUT I LOVE IT WARM!
Biggest Loser is on tonight! See you at dinner!