February 11, 2013

Spaghetti Squash Bake


So I made up a recipe today and wanted to share it with you guys because it was a hit. I call it Spaghetti Squash Bake...I had two organic small spaghetti squashes. I baked them and when they were done I cut them on the equator not the length and dished out the seeds. I forked out the squash into a bowl (made about 4 cups of cooked squash), I added 3 Tbsps of Pesto, 3/4 c of dairy free cheese (mozzarella style shreds), 1 Tbsp of Sriracha Garlic Chilli Sauce. I mixed it all together an put an even amount in three 4 inch ramekins (I misted them with olive oil so they wouldn't stick). Then in another bowl I mixed 3 Tbsps of Rice Bread Crumbs, Another 2 Tbsp of the Cheese and about 1 Tbsp of Butternut Squash Oil (But you could use whatever oil). I divided it evenly between the three dishes. I convection baked them at 375 for about 20 minutes or so to let the cheese melt because the squash was still warm. Then I turned on the broiler until the top browned. I made 3 servings and my fitness pall app said it came to 300 calories each serving :) It really was yummy. Gluten Free and Vegan...

1 comment:

simonne said...

Now ...I am drooling here....