Spaghetti Squash Bake

Slimming Eats Recipe

Serves 2

Green – 1 HEa per serving

Original – 1 HEa per serving

Extra Easy – 1 HEa per serving

 

Ingredients

1 small spaghetti squash (cut in half, seeds removed)

42g of mozzarella (1 HEa)

28g of parmesan (1 HEa)

1 tomato, thinly sliced

black pepper and salt

2 eggs (beaten)

Frylight or Pam spray

fresh Italian Parsley

 

Method

Preheat oven to 200c of 400f

spray a baking sheet with some Frylight or Pam spray

Season the spaghetti squash halves with some salt and black pepper, spray the flesh sides of the squash with some more Frylight or Pam spray and place on the baking tray flesh side down, bake in the oven till squash is soft to the touch on skin (approx 30 mins)

Using a fork, pull all the squash strands out and arrange in a round baking tray.

Pour over the beaten eggs and top with the cheese, tomato slices and some fresh chopped Italian parsley

Place back in the oven and bake until set and cheese is melted.

Enjoy!!

Filed under: Extra Easy, Green, lunch, main course, Original, syn free, vegetables