***Options to cook Spaghetti Squash:
1) Pierce the shell of the spaghetti squash with a fork or knife.
2) Microwave on High for 12 minutes. OR place in a shallow baking pan. Bake at 375 for one hour.
3) Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
2) Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
~Baked Cottage Cheese Spaghetti Squash~
~Mexican Spaghetti Squash~
1 spaghetti squash, cooked and removed from skin
1 pound lean ground turkey *Optional
1 medium onion, diced
1 large green bell pepper, deseeded and diced
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn
2 small tomatoes, deseeded and diced
2 jalapeños, deseeded and diced
½-1 cup of plain nonfat Greek yogurt
1 package of Mrs. Dash taco seasons
Shredded cheese / veggie shreds (melt like cheese) if desired
Preheat oven to 350F.
Mix everything together.
Put all ingredients in a baking dish and bake, covered with foil, for 30 minutes.
Remove foil and add cheese/ veggie shreds if desired, continue baking for another 15 minutes until cheese is bubbling and brown on the edges.
Let sit for 10-15 minutes and serve.