Tuesday, May 14, 2013

Spaghetti Squash and Yeast-Free Living

Well, I've been a bit late in posting this week. I had surgery on a couple of toes to straighten them so I can fit into some dancing shoes in the near future! I've found that crutches are not fun, but are much more manageable after a 30-pound weight loss due to Weight Watchers and a yeast-free diet.

A few weeks ago my sister, Glenna, talked to me about spaghetti squash as an alternative to pasta. I tried it out and I really liked it. Last night she came over and made me dinner. I liked her way of making the spaghetti squash better than my way.

She took a spaghetti squash and cut it in half. She put the seed side down on a baking dish that was sprayed with either butter or olive oil cooking spray. She baked it for 40 minutes at 375. When it was finished, she scooped out the seeds, and then took the flesh out of the squash with a fork. It turns into spaghetti-like strands. To that she added cooked mushrooms (which I couldn't have), onion, and fresh broccoli. Then she topped it with Amy's Family Marinara Pasta Sauce. http://www.amys.com/products/product-detail/pasta-sauces/000712 She also sprinkled some Daiya Mozzarella Cheese on top. This was a delicious and very filling dinner. The whole meal was 3 Weight Watchers points on the Points Plus Plan!

I'll have to have her cook for me more often!!





2 comments:

  1. I like spaghetti squash, my Hubs not so much. This looks very good, except I don't use cheese at all.

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  2. Thanks! I only use the Daiya cheese. I have cut out all dairy except for unsweetened Kifer and almond or soy milk (unsweetened). I was a big fan of cottage cheese, cheese, and sour cream before. I feel so much better after eliminating all of that from my diet.

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