Mexi Squash - 18.5g Carbs, 0g Fiber
By The Sprouted Kitchen - WebMD Recipe from Foodily.com
It's not really pasta, but trust us, spaghetti squash is simply awesome.
2 to 3 lb Spaghetti Squash
3/4-1 cup Queso Fresco/ Feta Cheese
Half Red Onion, Finely Diced
1/3 cup Cilantro, Chopped
Juice of Two Limes (about 1/4 Cup)
2 Tbsp Agave Nectar
3 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, Minced
1/2 tsp Cumin
1 tsp Red Pepper Flakes
1 tsp Coriander Seeds
Salt to Taste
Preheat oven at 375 degrees.
Cut squash in half length wise, scoop out seeds, and place cut-side down
on a rim baking pan. Fill the bottom with about a half-inch of water. Bake
on the middle rack for about 50 minutes. You know it is done when the flesh
is tender enough to shred easily.
While the squash is baking, dice the red onion and chop your cilantro.
Make the dressing: start with the red pepper, fresh garlic, coriander,
and cumin and grind together with a spice grinder, pestle, or back of a
wooden spoon. Add the lime juice and agave and whisk together. Drizzle
in the extra virgin olive oil and whisk again. Add a generous pinch of
salt; you can add more at the end.
Remove the squash and let it cool enough to handle. With a fork, scrape
the inside of the squash into a large bowl, it will look like spaghetti,
hence the name. Add the onion and dressing and toss to coat while still
warm so it softens the onion and garlic flavors. Test for salt and pepper.
Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.
Servings: 4
Nutrition per Serving:
189 Calories, 11.8g Fat, 3g Saturated Fat, 9mg Cholesterol, 176mg Sodium,
18.5g Carbs, 0g Fiber, 5g Protein
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