Spaghetti Squash and Broccoli on Toast
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 240.4
- Total Fat: 7.9 g
- Cholesterol: 20.6 mg
- Sodium: 415.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 8.2 g
- Protein: 13.8 g
View full nutritional breakdown of Spaghetti Squash and Broccoli on Toast calories by ingredient
Introduction
This is a very simple recipe. It has a great texture and crunch. Herbs, parsley, red pepper flakes and cooked chicken could all be added. This is a very simple recipe. It has a great texture and crunch. Herbs, parsley, red pepper flakes and cooked chicken could all be added.Number of Servings: 1
Ingredients
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2 cups cooked Spaghetti Squash, 3/4 cup cooked broccoli(chopped), 2 T evaporated milk plus 2 T nonfat milk (1/4 cup of milk total), 1/2 oz of Parmesan Cheese.
If you want more protein, add leftover cooked chicken, fish, shrimp, whatever you have. Use whatever green vegetable you like. You'll have a pretty large plate of food.
Directions
This recipe is for one serving. I had the vegetables already cooked to use over several meals.
I blanched the broccoli so it was still crunchy. To cook the spaghetti squash I poked holes in the whole squash, then put it in a pan in a 375 degree oven for about 1 hour. It's done when you can push a fork into it, but don't overcook it.
Or you can put a whole (poke holes) squash and 2 cups water in the crockpot, for 6-8 hrs, but take it out when done so that it will stop cooking. Split it have to let it cool.
Remove the seeds, then use a fork to take out the strands that look like spaghetti. Store in the fridge and use them over several days.
For this recipe: 2 cups squash, 3/4 cup chopped broccoli, 1/4 cup milk, 1/2 oz Parmesan Cheese and heat in pot on stovetop while stirring. When hot, add black pepper.
I toast whole wheat bread to crunchy and put that on the plate first. Put the squash mixture on the toast and you are ready to enjoy!
If you like a spicy flavor, add hot sauce or red pepper flakes.
Number of Servings: 1
Recipe submitted by SparkPeople user MARUNS67.
I blanched the broccoli so it was still crunchy. To cook the spaghetti squash I poked holes in the whole squash, then put it in a pan in a 375 degree oven for about 1 hour. It's done when you can push a fork into it, but don't overcook it.
Or you can put a whole (poke holes) squash and 2 cups water in the crockpot, for 6-8 hrs, but take it out when done so that it will stop cooking. Split it have to let it cool.
Remove the seeds, then use a fork to take out the strands that look like spaghetti. Store in the fridge and use them over several days.
For this recipe: 2 cups squash, 3/4 cup chopped broccoli, 1/4 cup milk, 1/2 oz Parmesan Cheese and heat in pot on stovetop while stirring. When hot, add black pepper.
I toast whole wheat bread to crunchy and put that on the plate first. Put the squash mixture on the toast and you are ready to enjoy!
If you like a spicy flavor, add hot sauce or red pepper flakes.
Number of Servings: 1
Recipe submitted by SparkPeople user MARUNS67.