Squash Spaghetti Hash Browns with Tuna Melt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Squash spaghetti1/2 Large onion (chopped)1/2 Large bell Pepper (chopped)2 Wedge La Vache qui Rit Light2 tbsp Hot Pepper and Sweet Pumpkin puree2 can Tuna in Water (drained)3 Slice Mozzarella FF
Cut Squash in half. Place in a large microwave bowl with 2 tbsp water. Cover and microwave for 10 min or until soft. Scrape quash strands into strainer and let excess moisture drain. Pat dry.
Transfer to a large bowl and mix with onion, pepper and spices (to taste - garlic and herbs are a good combination).
Bring a skillet sprayed with nonstick spray to High heat. Add 1/2 squash mixture, spread into an even layer and cook for 2 min. Flip and cook until lightly browned for another 2 min. Set aside and repeat with remaining squash. Transfer to a pie dish.
In a small bowl, mix the tuna, the puree. Soften the cheese wedge in microwave and add to the tuna. Evenly distribute tuna mix over squash. cover the mozzarella cheese.
Bake until cheese has melted, about 5 minutes. Mmmm!
Serving Size: 4 servings (1 cup of squash spaghetti)
Transfer to a large bowl and mix with onion, pepper and spices (to taste - garlic and herbs are a good combination).
Bring a skillet sprayed with nonstick spray to High heat. Add 1/2 squash mixture, spread into an even layer and cook for 2 min. Flip and cook until lightly browned for another 2 min. Set aside and repeat with remaining squash. Transfer to a pie dish.
In a small bowl, mix the tuna, the puree. Soften the cheese wedge in microwave and add to the tuna. Evenly distribute tuna mix over squash. cover the mozzarella cheese.
Bake until cheese has melted, about 5 minutes. Mmmm!
Serving Size: 4 servings (1 cup of squash spaghetti)
Nutritional Info Amount Per Serving
- Calories: 169.6
- Total Fat: 1.9 g
- Cholesterol: 21.7 mg
- Sodium: 512.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.1 g
- Protein: 21.8 g
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