Bariatric-BBGmelonhead's Creamy Spaghetti Squash -Post Gastric Bypass, Bariatric Surgery
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1- Spaghetti Squash1-Cup Red Onion diced or chopped1- Red bell pepper1- Anaheim pepper2 Cups fresh mushrooms chopped3-Tsp Fresh minced garlic1 108 gram can of Black olives sliced.5 Tsp Sea Salt15 oz-Pink Salmon in water.1/2 cup-Grated Parmesan Cheese1- 2 cup can Progresso Recipe Starter Portabella1/2 cup Kroger Italian Blend Cheese1-Tbs Italian Seasoning
Preheat oven to 350, convection works nicely if you have it.
Wash Squash and pierce with a knife in several places, place on micro safe plate holes facing up and micro on high for 8-10 minutes, or until soft and steaming from piercings. Use oven mitts to transfer to counter and slice in half length wise and set aside to cool down. Place Onion, Bell Pepper, Anaheim Pepper, Mushrooms and Garlic in micro safe container with lid and cook on high for 7-8 minutes or until well sauted but still slightly firm. Place in strainer and let drain. (save the broth for soups or to drink)
Use a fork to remove seeds from squash and then to gently rake out the strands. If your about presentation (see Pic), save the empty skins for filling. Mix Sauted mixture with squash, black olives(drained), Salt, salmon (drained), Parmesan Cheese and recipe starter- Mix well. Fill skins and or baking dish with mixture. Sprinkle the italian blend cheese and italian herbs on top and bake for 30 minutes. Enjoy!
Serving Size: Makes 20 4oz Servings
Wash Squash and pierce with a knife in several places, place on micro safe plate holes facing up and micro on high for 8-10 minutes, or until soft and steaming from piercings. Use oven mitts to transfer to counter and slice in half length wise and set aside to cool down. Place Onion, Bell Pepper, Anaheim Pepper, Mushrooms and Garlic in micro safe container with lid and cook on high for 7-8 minutes or until well sauted but still slightly firm. Place in strainer and let drain. (save the broth for soups or to drink)
Use a fork to remove seeds from squash and then to gently rake out the strands. If your about presentation (see Pic), save the empty skins for filling. Mix Sauted mixture with squash, black olives(drained), Salt, salmon (drained), Parmesan Cheese and recipe starter- Mix well. Fill skins and or baking dish with mixture. Sprinkle the italian blend cheese and italian herbs on top and bake for 30 minutes. Enjoy!
Serving Size: Makes 20 4oz Servings
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 4.0 g
- Cholesterol: 11.5 mg
- Sodium: 288.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.9 g
- Protein: 6.5 g
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