- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 642.6
- Total Fat: 28.8 g
- Cholesterol: 182.5 mg
- Sodium: 394.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.7 g
- Protein: 67.2 g
Stuffed Pork Chops with Spaghetti SquashSubmitted by: OMAHAMAMA
IntroductionYummy and healthy! Yummy and healthy!
2 4oz boneless loin chops
1/2 cup long grain rice
1/4 cup frozen leaf spinach
1 chicken bullion cube
1 Tbsp olive oil
1/4 tomato sauce (I like a sweeter sauce)
salt & pepper
1 sm spaghetti squash
olive oil/cooking spray
salt & pepper
Rince rice thorougly in cold water
Heat saucepan over med-high heat and add oil and bullion cube
Break up cube and add rice, stirring to coat rice 2 minutes
Add approx 1 cup water (enough to cover rice)
Bring up to boiling, lower flame, cover and simmer approx 15 minutes or until rice is tender
Add spinach to rice and salt and pepper to taste. Set aside.
Meanwhile with a paring knife, slice a 3 inch slit into chops as deep as you can without cutting through meat. Season with salt and pepper. Stuff with rice.
Place in shallow baking dish and top with tomato sauce. Spoon any remaining rice around chops. Cover dish with foil. Bake approx 20 minutes or till cooked through.
For the squash:
Halve squash and remove seeds. Place cut side down in microwave safe dish with about an inch of water. Microwave 8-10 minutes for a small squash.
Spray a nonstick pan with olive oil cooking spray, heat pan over med heat. Remove cooked squash from skin by taking a fork and scraping against the flesh. Toss squash with salt, pepper, and garlic powder until aromatic & to desired doneness.
Number of Servings: 2
Recipe submitted by SparkPeople user OMAHAMAMA.