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!
here it is before getting mixed together - love only using one bowl!
can you see the bits of bacon and quinoa?! Yum!
- 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.
With my huge side salad: 566 calories, 25 fat, 6 fiber, 37 carbs, 46 protein
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!