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Saturday, July 19, 2014

Tetrazzini

Looks like the unhealthy version, but in fact, there are zero refined carbs or animal products in this redone favorite.   

Prep and ingredients: 
  

Caulafredo Sauce: About Half a Batch

Spaghetti Squash: 2
Mushrooms: 12 sliced
Cannelloni Beans: 1 can rinsed or 1 & 3/4 cups
Sherry: 3 Tablespoons
Minced Garlic: 1/2 Teaspoon





Make Caulafredo sauce according to recipe on the blog.  Slice spaghetti squash in half, length-wise.  Cook spaghetti squash in microwave for ten minutes.  Add more time if squash doesn't easily separate from rind with a fork when done.  Preheat oven to 400 degrees.  While squash is cooking, cook mushrooms in sherry with garlic on medium heat in a pan for about five minutes.  Set aside.  Put a layer of sauce in the bottom of a baking dish.  When squash is done, separate from rind with a fork into baking dish.  The meat of the squash should come away easily and resemble noodles.  Put mushrooms and beans in dish.  Add sauce until mixture is covered.  Bake at 400 degrees for 30 min.  Serve and enjoy.    

Total Calories per serving 
(8 Servings)
147
Total Fat
1.2g
Saturated Fat
0.0g
Cholesterol
0.0g
Sodium
230.6mg
Carbohydrates
24.8g
Fiber
7.2g
Sugar
5.4g
Protein
7.7g

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