Description
Having been recently diagnosed with insulin resistance, i often have difficulty finding low-carbohydrate meals i like. I heard a lot about spaghetti squash as a replacement for spaghetti and thought i would give it a try.
This dish is excellent served with a fresh salad and a glass of red wine.
Ingredients
- Spaghetti Squash
- Part-skim Ricotta Cheese
- Parmesan Cheese
- Parsley Flakes
- Italian Seasoning
- Garlic Clove
- Salt And Pepper
- Part-skim Mozzarella Cheese
- Spaghetti Sauce
Instructions
- Preheat oven to 350 degrees
- Fill a small baking dish with 1 / 2 to 3 / 4 of an inch of water
- Cut the spaghetti squash in half and place flat side down in the water
- Cover with foil and bake for 40 minutes
- In a small bowl, combine ricotta, parmesan, parsley, italian seasoning and salt and pepper
- Use a garlic press to crush the garlic clove and add it to the mixture
- When the squash is finished cooking, allow it to cool long enough to be handled
- Use a fork or spoon to scrape the flesh of the cooked squash
- Use long strokes lengthwise and the squash will come out looking much like spaghetti
- Empty the water out of the baking dish and spray it with fat free cooking spray
- Return the squash flesh to the baking dish
- Combine the ricotta mixture with the squash and spread evenly in the baking dish
- Spread the spaghetti sauce over the squash and ricotta mixture and spread the mozzarella cheese evenly over the top
- Sprinkle more parsley flakes over the top to add color
- Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown
- Allow the dish to cool for 5-10 minutes before eating