Seafood spaghetti squash casserole







Serves 4

 Each serving provides
1 lean
3 greens
2 condiments

5 cups cooked spaghetti squash
8 oz. low fat ricotta cheese
8 oz. low moisture mozzarella cheese
3 tablespoons egg beaters
3 cups fresh spinach
9 oz. raw shrimp ( chopped up into medium chunks)
1 cup light Bertillo alfredo sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven at 350. Mix together in a bowl the ricotta cheese and egg beaters; alfredo sauce; salt and pepper and  4 oz. of your mozzarella cheese. Then add to that mix your spaghetti squash, spinach and shrimp. Mix well and add to a 8x8 casserole dish. Top with remaining 4oz. cheese. If you want instead of putting 1/2 your cheese in the casserole mix you can just put it all on top instead of 1/2. Bake uncovered for approximately 30 minutes or till bubbling and slightly brown on top. It may be a little watery when it first comes out of the oven because of the spinach and the squash. You can gently pour some of it out or when it sits it will get absorbed.

Try it with crab and scallops to or even try tuna instead. When adjusting your protein just make sure to adjust your measurements if needed. 


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