Spaghetti Squash... sounded interesting... Tawny said it was good... why not?
So I picked one up.
But what the heck am I supposed to do with it?
I started browsing recipes and found one on Artsy-Foodie.
Spaghetti Squash PLUS quinoa?! Wow! This totally fills the bill! So that was the base for this recipe.
As you can tell, I haven't really been blogging lately, so I didn't take the step by step pics I usually have. But this recipe is just way too good not to share!
Spaghetti Squash Quinoa Veggie Bake (printable recipe)
4 C cooked spaghetti squash (1 squash)
2 C cooked quinoa (cooked in veggie stock)
16 oz lowfat cottage cheese (I used Fiber One)
1/4 C chopped bell pepper
1/2 C chopped onion
2 large garlic cloves, minced
1 1/2 C chopped mushrooms
1 can Rotel, drained
4 eggs, lightly beaten
4 egg whites, lightly beaten
8 oz shredded pepper jack cheese
1 TBLS herbs (I used Penzeys Fox Point)
drizzle of olive oil
Preheat oven to 375F.
Pour a drizzle of olive oil into a medium skillet and cook peppers, onions, garlic and mushrooms until tender. In a large bowl mix cooked veggies with all remaining ingredients. Pour into a greased lasagna pan. Bake 1 hour 15 minutes or until it's set and golden.
This smelled amazing while it was cooking. I really didn't know what to expect for the flavor. I figured it would be kinda frittata-like... and it was. But it was also hearty and light all at the same time. The mushrooms were savory. It had a bit of mild spice to it from the pepper jack and the Rotel. It was moist and creamy and satisfying.
Add a nice crisp salad and this is a perfect meal. And crazy healthy! When I was looking for cottage cheese, I found some by Fiber One. More fiber? Yes please!
This makes 8 hearty servings.
311 Calories
14.3g Fat
1.3g Saturated Fat
28.2g Carbs
5.8g Fiber
8.3g Sugar
20.1g Protein
8 WWPlus points
This would also make 16 or more delicious appetizer servings.
Wicked Good! Wicked Healthy! It was so good, that I sat down to post this right after dinner!
Why don't I eat like this more often??
