Baked Fennel, Mushroom and Spaghetti Squash
Slimming Eats Recipe
Extra Easy – 1 HEa per serving
Original – 1 HEa per serving
- 1 small spaghetti squash, cut in half lengthways and seeds removed
- 4 slices of lean bacon
- 1 fennel bulb, finely sliced
- 200g of mushrooms, sliced
- 150ml of chicken stock
- 2 cloves of garlic
- 60g of parmesan cheese (2xHEa’s)
- 90g of mozzarella (2xHEa’s)
- Black pepper and sea salt
- Frylight or Pam spray
Preheat oven to 200c or 400f (gas mark 6)
Cook the spaghetti squash, by seasoning with some salt and black pepper and placing on a baking tray, flesh side down and baking until they feel soft to the touch. Then once cooled, pull out all the strands of spaghetti squash into a bowl using a fork. Set squash aside and leave oven on.
Spray a large frying pan over a medium high heat with some Frylight or Pam spray, add the bacon, mushrooms, fennel and garlic and fry until softened and lightly golden.
Add this mixture to an oven proof dish with the spaghetti squash and toss to evenly combine.
Top with the two cheeses and place in the oven and bake until cheese is melted and golden on top. Top with some fresh chopped parsley.
Divide into four servings and enjoy. It is great served on it’s own or with your choice of sides.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: