Spaghetti Squash - weight loss breakfast

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 2 minutes (mixing)

Ingredients

Spaghetti squash, quartered – 1
Water- 1 cup
Diced tomato – ½ cup
Sliced green onions – 1/3 cup
Grated Parmesan cheese – 4 tsp
Lemon juice – 1 tbsp
Basil – 1 tsp
Dill – 1 tsp
Ground black pepper – ¼ tsp

Preparation

Place the squash, cut side up, in an oven. Add water. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the squash from the pan and drain well. Scoop out and take out the seeds. Using two forks, fluff the flesh into strands.

In a pan, add the squash, tomatoes and green onions. Stir in the Parmesan, lemon juice, basil, dill, and pepper. Toss well to coat with sauce. Cook one minute over medium-high heat. Serve hot.

Tip: Go easy on the fat added to vegetables at the table or during cooking. Added spreads or toppings, such as butter, mayonnaise, and salad dressing count as fat. Also toppings for salads such as cheese, sunflower seeds, and bacon bits add to the fat content.