Jurnal Peasy3, 01 Mar 18

First attempt at spaghetti squash “pasta”. The Mr. was not a fan of the texture and he said it “tasted healthy” but he liked the flavors. I really enjoyed it and brought left overs for lunch today.

Recipe:
1 spaghetti squash cut in half, seeded and roasted for 45 mins at 375. Set aside to cool.
2 Tbsp. butter (I got to use my locally made fresh butter from the Petaluma Creamery)
½ cup half and half or milk
½ lemon juiced with zest
¼ cup parmesan cheese
Dash worcestershire
2 cloves freshly minced garlic
Salt, pepper, herbs to taste (I used cumin, herbs de provence and blackening seasoning)

Directions:
Add the butter, cream, lemon, parmesan cheese, and worcestershire to pan on low heat and mix until creamy. Scoop out spaghetti squash, mix in until incorporated and add: garlic, seasoning and herbs. Cook on low until heated through.

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1183 kkal

Lemak: 46,16g | Prot: 68,32g | Karb: 118,13g.   Makan Pagi: Smucker's Red Raspberry Jam, Oroweat Whole Grain 100% Whole Wheat Bread, Simple Truth Organic Creamy Peanut Butter. Makan Siang: Butter, Broccoli, Costco Rotisserie Chicken, Cream (Half & Half), Cooked Spaghetti Squash. Makan Malam: Sliced Ham (Regular, Approx. 11% Fat), Market Pantry Finely Shredded Mexican Style Four-cheese Blend Cheese, Whole Foods Market Whole Wheat Lavash Roll-ups. Camilan/Lainnya: Popchips Ranch Tortilla Chips, Whiskey, Blueberries, Post Great Grains Raisin, Dates & Pecans Cereal, Wegmans Plain Greek Yogurt. lagi...

2090 kkal

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