Monday, July 21, 2014

Spaghetti Squash with Sauteed Vegetables and Feta (S or Fuel Pull Meal)

Mmmmmmm . . .

I am writing this as I enjoy this delightful lunch so that I don't forget what I did. It is SOOO good! The protein in the meal is provided with the cottage cheese. I enjoyed this as an S meal, but with a few very minor modifications, it could easily be a Fuel Pull meal.


Makes 2 Servings

Spaghetti Squash (You will only use half in this recipe.)
3 T Butter
2-3 Garlic Cloves, Pressed
8 Button Mushrooms, Sliced
1/2 Tomato
1/2 - 1 C Cottage Cheese
1 Cup Spinach Leaves, Chopped
Chopped Green Onions, to taste
Chopped Fresh Basil, to taste
Balsamic Vinegar
Sea Salt and Pepper (All of that spaghetti squash will need a lot of seasoning. Don't be skimpy with the sea salt!)
Crumbled Feta

First, cut your spaghetti squash in half lengthwise. Scoop out the seeds and pierce the flesh with a knife several times. Lay the halves down on a greased baking sheet with the inside lying down. Bake in a 350 degree oven for 30-45 minutes, depending on the size of your squash.

You will know when it is done when you can easily pierce the squash with a fork or knife. Once it is done, take it out and turn the squash halves over to cool. After about five minutes, fluff the "noodles" up with a fork. You will only need one half for this recipe, so save the other for another meal. Or you might just want to make this again!

Melt the butter on medium in a skillet. Add the pressed garlic. Add the mushrooms. Let them saute for a few minutes. Once they turn a little golden, add the chopped tomato and mix it in. Let everything cook a little until the tomato juice has steamed off.

Stir in the cottage cheese, spinach, green onions and basil. Warm through, but not too much or the spinach will wilt too much. Splash on a little balsamic vinegar. Season well with sea salt and pepper.

Mix in one of the cooked spaghetti squash halves. Season again with sea salt and pepper.

Serve on a plate with crumbled feta on top. YUM!

The butter makes this an S meal. I love mushrooms sauteed in butter :) Also, my cottage cheese wasn't nonfat. But, you can saute the garlic and mushrooms in a little low-fat chicken stock, use nonfat cottage cheese and nonfat feta and you've got a Fuel Pull.

Bon appetit!

No comments:

Post a Comment

Thank you for taking the time to comment on Mamma Vintage! I love to hear your thoughts and experiences.