A new favourite!
Ingredients:
2 large spaghetti squash
1 pkg. (227g) mushrooms, sliced
2tbsp. Worcestershire sauce
2 cups rice, 1 for stuffing, 1 for side
Handful of fresh chives
2tbsp honey
1tsp garlic salt
2 cups broccoli florets, chopped small
2 cups cauliflower florets, chopped small
2 cups carrots, grated
1 can 0% fat tomato sauce (680ml)
Corn Flakes or other 0% fat cereal for topping
Preparation:
Clean outside of squash. Cut in half and remove seeds. Place on baking tray and in preheated oven @400F for approximately 45min. Longer or shorter cooking times may be necessary, depending on the size of the squash.
Wash, slice and fry mushrooms in Worcestershire sauce. (You'll see this pop up a lot in my recipes only because my son loves them so much!)
Cook the rice, as per directions. Once cooked add in 2tbsp or honey and chopped fresh chives, and cooked mushrooms - stir well. Set aside.
Remove the spaghetti squash from the oven and scraps out the innards. Set half of the squash innards aside for another meal and half to mix for this meal.
Mix half of the spaghetti squash innards, vegetables, tomato sauce, garlic salt, and stir well.
Stir in half of the rice mixture with the vegetable mixture. Mix well and place into empty spaghetti squash skin. Top with Corn Flakes or another 0% fat cereal.
Place back in oven to heat through and cook vegetables. This should only take 15-20 minutes.
Serve and Enjoy!
**This picture contains the 0% fat Corn Flakes as a crispy top layer.
**Spaghetti squash has a higher fat content than other squash - around 0.6%. For this reason, I set half of the squash innards aside for another meal and used 0% fat rice as my filler. This cut down on the overall fat content and allowed me to add the vegetables, which contain trace amounts of fat.
**For the rest of the family I added ground meat and topped with cheese.
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