Ingredients:
3 cups Spaghetti Squash, cooked (6 Greens)
1/2 cup Egg Beaters (1/4 Lean)
3/4 cup 2% Reduced Fat Cheddar Cheese, divided (3/4 Lean)
1/4 tsp Salt (1 Condiment)
1/8 tsp Black Pepper (1/4 Condiment)
1/4 tsp Garlic Powder (1/2 Condiment)
1/4 cup Onion, chopped (4 Condiments)
1 tbsp light butter (1 Healthy Fat)
Directions:
Cook spaghetti squash by microwave or by oven. Here is a spaghetti squash tutorial if you never made spaghetti squash before using the microwave. You can also bake it by slicing the squash in half lengthwise; remove seeds and strings. Place both halves, cut side down, in a shallow baking pan and bake about 30 minutes until tender at 350 degrees. Cool slightly. Use a fork to scrape all the flesh out of the spaghetti squash. Place squash flesh in a large bowl. Measure 3 cups or 465 grams of spaghetti squash and place in a medium bowl. Reserve the rest for another use.
Preheat oven to 375 degrees. Spray a casserole dish with non stick cooking spray. Heat a small non-stick skillet over medium high heat and melt butter. Add chopped onions and cook until onions are translucent.
Combine cooked onions, spaghetti squash, egg beaters, 1/2 cup of cheese, salt pepper, and garlic powder in a medium bowl. Stir until mixed thoroughly. Pour contents into prepared casserole dish. Bake for 25 minutes. Add remaining 1/4 cup of cheese to the top of casserole. Bake for an additional 10 minutes. Let set for 15 minutes. Serve warm. Don't forget to add 1/2 of a lean to complete your lean and green meal!
2 Servings with 1/2 Lean, 3 Greens, 3 Condiments and 1/2 a Healthy Fat per Serving
*Note: If you do not want to add cheese, then you will need to add 7/8 of a lean to your lean and green meal. Examples are 6.12 oz of fish or shrimp, 5.25 oz of chicken, or 4.37 oz of beef or pork.
