That that don't kill me, can only make me stronger. I need you to hurry up now, cause I can't wait much longer. Kanye West, Stronger

Thursday, November 13, 2008

Spaghetti Squash Two Ways

Spaghetti Squash Frittata

This recipe was inspired by the macaroni frittata I saw in Self years and years ago and always looked good, despite this fact: I hated eggs until last year. Absolutely hated. I finally have learned to like egg whites in frittata form, and occasionally omelet form, but the texture sometimes gets to me.

This is a pretty delicious frittata and easy too, high protein, low-fat, low-cal:

4 egg whites, and one egg (I keep reading the yolk has good stuff, so I threw one in)
1 1/2 cups spaghetti squash
1/2 onion chopped
1 garlic clove chopped
oregano, parsley (dried)
1/3 chopped green pepper
handful halved grape tomatoes
1/3 cup Parmesan (grated for best melting quality)
salt, pepper
cold pressed olive oil spray

Basically I just sauteed the garlic and onion in cooking spray with some salt to soften. Then added it to all the other ingredients and whisked everything except the cheese together and threw it in the oven for 30 minutes, I then topped it with parm and cooked another 5-10 minutes.

4 large servings.

Spaghetti Squash with Tri-Colored Peppers, Spinach and Onion

Looks like capellini right? So delish and SO fast!

1 1/2 cup cooked spaghetti squash strands

3/4 cup frozen spinach (nuked)

1/3 onion

3 slices each, yellow, orange and red pepper

oregano and basil (dried)

salt, pepper

parm and mozzarella cheese (grated)

I had cooked the squash for an hour at 425 over the weekend, separated the strands and stuck them in gladware.

I then sauteed the peppers and onions with oregano and basil, I added the spinach and warmed through, tossed the veggies with the squash, sprinkled it with cheese and added salt and pepper to taste.