RECETAS

6.- Served with salad and a lean protein like chicken breast or fish filet, it’s an ideal dinner without carbohydrates. Select a good salad dressing and use with moderation.My dressing: 2 tbsp of fat free yogurt, 2 tbsp of balsamic oil, a little bit of mustard and 1 spoon of oil (flax or hemp).



5.- Sauté the other ¼ onion and add the squash, move careful so you don’t break the spaghettis, cook them for 10 minutes, then add the sauce and incorporate it into the squash, then lower the temperature, cover the pan and it will be ready in 5 minutes.

4.- Sauté ¼ onion and the chiles peppers with pam and oil “1 or 2 tbsp”, then add the tomatoes cut in 4 pieces, start by cooking them with the skin towards the pan, cook for 3 minutes and turn them over, after 5 minutes lower the flame, add the seasoning and the basil, cover the pan, cook for 10 minutes, put it in the blender and your Italian sauce is ready.




3.- Ingredients: 1 Spaghetti squash, 4 large tomatoes, 2 garlic shells, Basil fresh and dried, ½ onion, chile, salt, 12 mushrooms, Italian seasoning, onion powder, pam, 1 or 2 tbsp of oil (olive or canola), 1 tbsp of chicken bouillon optional.



2.- To cook it, you can boil it for aprox. 45 min. and you should be able to put a knife through the skin, but don’t let it burst; take it out of the water immediately. You can also bake it; cut it in half length wise, because it is very hard to cut, hit the knife with a hammer to open the squash, take the seeds out, bake at 375 degrees for 1hr, add a little water to the pan for moisture and place the squash with the skin upward. Once cooked, let it cool a bit then with a fork scrape each side of the squash and the spaghetti like strands will just shred off the skin of the squash.





















1.- Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories (30 calories per 100g with only 7 g of carbs)Compare with 100g of Spaghetti (158 calories per 100g with 31g carbs)