Sweet & Spicy Shrimp "Pasta"

Happy first day of fall!
Here is a spicy Asian-style shrimp dish made with... you guessed it, spaghetti squash.

Ingredients & Nutritional Information:

• 2 cups of Spaghetti Squash

          Calories: 84, Fat: 0g, Carbs: 20g, Sugars: 8g, Protein: 2g

• 8 Medium Shrimp, cooked

          Calories: 48, Fat: 0.8g, Carbs: 0.4g, Sugars: 0g, Protein: 9.8g

• 1/2 of a Medium Bell Pepper, sliced

          Calories: 12, Fat: 0.2g, Carbs: 2.8g, Sugars: 1.4g, Protein: 0.4g

• 1 cup of French Green Beans

          Calories: 31, Fat: 0g, Carbs: 7.5g, Sugars: 3.8g, Protein: 2.5g

• 2 TBS of Ginger Salad Dressing (Newman's Low Fat Sesame Ginger)

          Calories: 35, Fat: 1.5g, Carbs: 5g, Sugars: 4g, Protein: 0g

• 1 TBS of Low Sodium Soy Sauce

          Calories: 10, Fat: 0g, Carbs: 1g, Sugars: 0g, Protein: 1g

• 1 TSP of Sriracha

          Calories: 5, Fat: 0g, Carbs: 1g, Sugars: 1g, Protein: 0g

• Cooking Spray
• Cayenne Pepper
• Sea Salt

Entire Recipe: Calories: 225, Fat: 2.5g, Carbs: 37.7g, Sugars: 18.2g, Protein: 15.7g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash lengthwise and remove seeds.  Place face down on greased cookie sheet and bake for approximately 30 minutes or until tender.  (Note: I only used half of the squash for this recipe)
3. Line another baking sheet, mist with cooking spray, and place pepper slices & green beans down.
4. Lightly spray with cooking spray, sprinkle with sea salt, cayenne pepper and put in the oven for the last 20 minutes of the squash's cook time - shaking the pan after 10.
5. Combine the dressing, soy sauce, and sriracha in a separate dish.
6. Heat a frying pan to medium, mist with cooking spray, and sauté the shrimp and half of the sauce just long enough to heat through.
7. Once the squash is finished baking, remove from the oven and let sit for a few minutes.
8. Flip squash over and scrape the insides with a fork. 
9. Place the "spaghetti" in a separate dish and top with green beans, green pepper, shrimp, and the rest of your sauce.
10. Sprinkle with sea salt and serve hot.

Roasted Tomato & Chicken "Spaghetti"

I just can't get enough spaghetti squash!!

 

Ingredients & Nutritional Information:

• 2 cups of Spaghetti Squash

          Calories: 84, Fat: 0g, Carbs: 20g, Sugars: 8g, Protein: 2g

• 2 oz Boneless Skinless Chicken Breast, cooked & shredded

          Calories: 55, Fat: 0.8g, Carbs: 0g, Sugars: 0g, Protein: 12g

• 1/4 cup of White Onion, sliced

          Calories: 16, Fat: 0g, Carbs: 3.7g, Sugars: 1.7g, Protein: 0.4g

• 2 TBS of Red Sauce (Ragu's Homemade Style)

          Calories: 15, Fat: 0.5g, Carbs: 2.5g, Sugars: 0g, Protein: 0g

• 1/2 cup of Cherry Tomatoes, halved

          Calories: 14, Fat: 0.2g, Carbs: 3g, Sugars: 2g, Protein: 0.5g

• Cooking Spray
• Oregano
• Sea Salt

Entire Recipe: Calories: 184, Fat: 1.5g, Carbs: 29.2g, Sugars: 11.7g, Protein: 14.9g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash lengthwise and remove seeds.  Place face down on greased cookie sheet and bake for approximately 30 minutes or until tender.  (Note: I only used half of the squash for this recipe)
3. Line another baking sheet, mist with cooking spray, and place tomato halves and sliced onion down. 
4. Lightly spray with cooking spray, sprinkle with sea salt, and put in the oven for the last 10 minutes of the squash's cook time.
5. Once the squash is finished baking, remove from the oven and let sit for a few minutes.
6. Flip squash over and scrape the insides with a fork. 
7. Place the "spaghetti" in a separate dish and top with tomatoes, chicken, onion, and sauce.
8. Sprinkle with oregano seasoning and serve hot.



Twice Baked Greek Spaghetti Squash

Here goes my first attempt at cooking spaghetti squash.  The squash I bought was just under 2 lbs. and one half produced approximately 1 1/2 cups of "spaghetti."  I'll be working on another recipe with the leftover half later in the week.  I'll admit I was initially intimidated by this vegetable, but it was surprisingly easy to prepare.

 

 

 





 

 

Ingredients & Nutritional Information:

• 1 1/2 cups of Spaghetti Squash

          Calories: 63, Fat: 0g, Carbs: 15g, Sugars: 6g, Protein: 1.5g

• 4 oz Boneless Skinless Chicken Breast, cooked & shredded

          Calories: 110, Fat: 1.5g, Carbs: 0g, Sugars: 0g, Protein: 24g

• 2 TBS of Reduced Fat Feta Cheese

          Calories: 30, Fat: 1.8g, Carbs: 0.5g, Sugars: 0g, Protein: 3g

• 1/4 cup of White Onion, diced

          Calories: 16, Fat: 0g, Carbs: 3.7g, Sugars: 1.7g, Protein: 0.4g

• 6 Medium Black Olives, sliced

          Calories: 30, Fat: 2.4g, Carbs: 1.2g, Sugars: 0g, Protein: 0g

• 1/2 cup of Cherry Tomatoes, halved

          Calories: 14, Fat: 0.2g, Carbs: 3g, Sugars: 2g, Protein: 0.5g

• Cooking Spray
• Greek Seasoning
• Sea Salt

Entire Recipe: Calories: 263, Fat: 5.5g, Carbs: 23.4g, Sugars: 9.7g, Protein: 29.4g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash lengthwise and remove seeds.  Place face down on greased cookie sheet and bake for approximately 30 minutes or until tender.  (Note: I only used half of the squash for this recipe)
3. While squash is baking, heat a skillet to medium and mist with cooking spray.  Sautee onions until fragrant.
4. Place tomato halves on a lined baking sheet, mist with cooking spray, sprinkle with sea salt, and put in the oven for the last 10 minutes of the squash's cook time.
5. Once the squash is finished baking, remove from the oven and let sit for a few minutes.
6. Flip squash over and scrape the insides with a fork. 
7. Place the "spaghetti" in a separate dish and stir in sautéed onions, tomatoes, chicken and olives. 
8. Fill the squash's shell with mixture & top with feta cheese.
9. Place back in the oven for approximately 10 minutes or until cheese has melted.
10. Sprinkle with Greek seasoning and serve hot.