Makes 2 (*well 3) servings, 260 calories per serving
(*You will have leftover filling that you can also cook up and serve, it just won't have its own special "squash bowl")
- 1 Spaghetti Squash
- Garlic Pizza Sauce - 1/2 cup
- 2 tomatoes, chopped
- Yves Veggie Ground Round - 1/2 cup
- Broccoli, 2 cups chopped
- Red Pepper, 1 (chopped)
- Zucchini, 2 cups (chopped)
- Soy Cheese, 1/2 cup (Grated)
- Low fat sour cream, 1 tbls
- Cook spaghetti squash
- Remove innards and mix with other ingredients
- Re-stuff back into the squash
- Put cheese on top
- Cook in oven (usually 15-20 minutes)
Or follow through the pictures below:
Scoop out the seeds and rind with a spoon.
Place face down in a large dish with some water in the bottom of the dish. Cook until the tops of the squash are "soft". Don't overcook as you need to keep the shells fairly firm for the re-stuffing process.
While the squash is cooling, mix all of your other ingredients in a bowl.
Scoop out the spaghetti squash, careful here as you want your "bowl" to remain intact and try to avoid making any holes.
Add the squash into your mixture
Mix all together and add seasonings or flavor here.
Place back in bowl and sprinkle with cheese.
As you can see, my innards made enough for 2 squash and a separate dish with the same serving size just not in the squash bowl.
I cooked at 350' for around 15 minutes. My cheese was a soy cheese so it didn't melt very well.