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Sunday, August 30, 2009

Spaghetti Squash Casserole from: Stephany

1 medium spaghetti squash

1 jar low fat alfredo sauce

1 can diced tomatoes drained

1 lb cooked protein (shrimp, fake crab, chicken breast diced)

3-4 slices chopped turkey bacon crisped in a pan and patted optional

½ parmesan cheese

Your choice of herbs, I like thyme, basil garlic and onion powder salt and pepper

Cut squash in half, scrape out the seeds and pulp, cover in a large dish that will fit the squash. Add about ¼ water and cover the dish with saran wrap. Cook in microwave 5-7 minutes then turn the squash over and rotate the squash and cook until the inside of the squash peels away with a fork. Let the squash cool enough so you can handle it, and scrape out from the skin into the casserole dish, add all other ingredients and cook in microwave loosely covered until bubbly or in the oven 350 degrees. This dish can be stretched even more by adding ½ box of pasta cooked and leave the tomato juice in.

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