Bariatric-BBGmelonhead's Creamy Spaghetti Squash -Post Gastric Bypass, Bariatric Surgery
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Bariatric-BBGmelonhead's Creamy Spaghetti Squash -Post Gastric Bypass, Bariatric Surgery calories by ingredient
Introduction
Delicious! Pasta.... faghetaboutit! Spaghetti squash rocks! Delicious! Pasta.... faghetaboutit! Spaghetti squash rocks!Number of Servings: 20
Ingredients
-
1- Spaghetti Squash
1-Cup Red Onion diced or chopped
1- Red bell pepper
1- Anaheim pepper
2 Cups fresh mushrooms chopped
3-Tsp Fresh minced garlic
1 108 gram can of Black olives sliced
.5 Tsp Sea Salt
15 oz-Pink Salmon in water.
1/2 cup-Grated Parmesan Cheese
1- 2 cup can Progresso Recipe Starter Portabella
1/2 cup Kroger Italian Blend Cheese
1-Tbs Italian Seasoning
Tips
You can substitute other proteins for the salmon, just remember to look up the numbers.
Directions
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
