I LOVE this really low-calorie recipe!! The entire recipe (THEY say it’s 6 servings) is 678 calories (or 113 calories per cup). I could eat 1/3rd easily which is 226 calories!
1 – 2 1/2 pound spaghetti squash (I used about 3 pounds)
1 1/2 cup chopped broccoli (next time I’m using zucchini)
1/2 chopped red pepper
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper (I used red pepper)
1 tsp. dried basil leaves
2 Roma tomatoes, seeded and chopped
3 slices turkey bacon, cooked until crisp and crumbled
1/3 cup shredded Parmesan cheese
Pierce the squash 3 or 4 times with a sharp knife. Microwave for 5 or 6 minutes until tender. When it’s cool enough to handle, cut in half and remove seeds. Using the tines of a fork, scrape out the flesh so it forms “spaghetti like” strands. Set aside the flesh.
Combine broccoli, red pepper, garlic, salt and pepper in a 2 1/2 to 3 quart saucepan. Add 1/4 cup water. Cover and heat to a boil over medium-high heat. Reduce heat to medium and cook, covered, 3 minutes or until broccoli is just tender-crisp. Stir in squash strands, dried basil, tomatoes and crisp bacon. Cover and cook just until heated 1 or 2 minutes. Spoon into bowl; toss gently with Parmesan cheese! Enjoy!
I liked this even better the next day. I actually did the squash early in the morning and chopped up the vegetables and then it took no time to make in the evening. One cup has 5 grams of protein and 1 gram fiber and 4 grams of fat!!
