Recipe adapted from www.andreaswellnessnotes.com
Ingredients (forgot to take a picture of all the ingredients together)
- Spaghetti squash
- 2 cans diced tomatoes*
- 1 packaged mushrooms
- Olive oil
- 3 Laughing Cow cheese wedges
- Parmesan Cheese
- Salt & Pepper to taste
1. Cook the spaghetti squash. I attempted to try the microwave method this time (Prick holes in the squash and microwave for 12 minutes). Well, about 10 minutes in, it sounded like my microwave blew up and I opened the microwave to find this:
Well, I guess that made my job a little easier. Needless to say, I’ll be sticking to the baking method from now on, as previously posted.
2. Sauté the mushrooms in some olive oil and season them with a little salt and pepper.
3. Once the mushrooms are soft, add three Laughing Cow wedges.
4. Cut the spaghetti squash in half (or let your microwave do it for you), remove seeds, and use a fork to “make spaghetti”. Put a layer of the spaghetti squash in a greased casserole dish. Season with salt and pepper. Sprinkle with some parmesan cheese.
5. Add a layer of tomatoes followed by a layer of mushrooms.
6. Top with another can of tomatoes and parmesan cheese.
7. Bake in a 350 degree oven for about 45 minutes, until the cheese is melted.
A delicious, low-calorie, and filling side (or main) dish!
*I would probably only use 1 can of tomatoes next time, as there were a lot of tomatoes in every bite. I may also drain the liquid from the tomatoes a little bit, so there wouldn’t be as much as liquid in the dish.