Makes 6 servings
335 calories 20 grams of fat per serving
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
1 clove garlic or to taste
1 habanera pepper, seeds removed. or with seeds if you like spice.
1 green pepper
8 oz shataki mushrooms
2 cups shredded cheddar cheese
1 med size onion
2 spaghetti squash
4 Tbsps olive oil
8 oz bag frozen peeled/de-tailed shrimp (I used salad shrimp)
16 oz of favorite spaghetti sauce
1 cup of salsa
Punch holes all over squash and bake in baking dish for 1 hour at 375.
Take squash out of oven and let cool while you cook the rest.
Dice hot pepper into very small pieces. Dice onion pepper, mushrooms and add crushed garlic; and add in the hot pepper. Put all of this into frying pan with oil and cook on medium until onions and peppers are cooked down. Add in frozen bag of cooked shrimp and the rest of the spices and cook until shrimp are heated.
Now take squash cut it in half and remove seeds. Take a fork and start scraping the squash out. Mix squash and the other vegetables and shrimp. Cover the bottom of a 9x13 baking dish and pour sauce and salsa over the mixed vegetables. Bake for 45 minutes at 350 covered with foil. Remove foil and sprinkle cheese over top and cook for 10 to 15 more minutes and then serve.
have you tryed to use low fat cheese or soy cheese? They both taste great and I found that the soy cheese melts great. I use it in mt egg beaters eggs.