I planned on posting this recipe 2 weeks ago and time just got away from me!
Here is my stuffed spaghetti squash recipe adapted from
Also if this is the first you are hearing of Hungry Girl go and check out her amazing recipes, they are all low calorie and can be altered even further to make them clean or vegetarian.
1 Spaghetti Squash
2 Tbsp Extra Virgin Olive Oil
1 can of Italian seasoned stewed tomatoes
1 can of black beans
3 wedges of Laughing Cow cheese, garlic and herb flavor
1 piece of elephant garlic
1 large white onion
1 bag of spinach
1 1/2 cups of sliced mushrooms
1/2 cup of low fat shredded mozzarella (topping)
You can play with the vegetables and beans you stuff your squash with--make it your own!
Preheat oven to 350°-Cut squash in half, place in a baking dish with water and steam for 40 minutes or until soft
Cook onion and garlic in oil until translucent, about 5-7 minutes
When the onion and garlic is cooked and fragrant, add mushrooms and cook for 5 minutes
Add spinach and cook until wilted
Strain and rinse black beans, then add to vegetables and cook for 10 minutes
Add tomatoes and laughing cow, stir and simmer until cheese is melted
When the squash has cooled, remove the insides with a fork and place in a large mixing bowl
(this is how your squash should look)
Add vegetables from the pan to the squash and stir
(It may not look pretty, but it is delicious. Don't judge a meal by how its insides look!)
Fill your squash and top with shredded mozzarella and bake in 350º oven for 20 minutes
Remove from oven and cut in half. One serving is half of a squash and 315 calories. Delish, nutritious and vegetarian. You may have left over stuffing mix, if so save it for a quick lunch it is just as delicious in a bowl as it is in a squash!!
If you have a recipe you would like to share or if you make this one, please email me: Carlynngrace@gmail.com
Just Keep Sweating