I got a head start on my new years resolutions after Thanksgiving (goodbye rib-crushing Spanx!), and tried to make some new recipes that were very healthy and low in calories, but just as savory and filling as my not-so-low-calorie dishes. And I think I nailed it. This is a super easy weeknight dinner, and allows you to get that delicious full fat cheese and sauce that will satisfy your appetite, without the calorie count. Which is good, because Bertolli Alfredo sauce is my #1 guilty pleasure/addiction…possibly to the point that I should get some help.
But, I digress.
If you’re trying to eat healthier, or even if not, and want something creamy and delicious, try it out as a side dish or the main meal!
Makes 4 servings, approx 210 calories per serving!!
1.5 cups fresh broccoli florets
1 cup fresh spinach, torn into smaller pieces
1 spaghetti squash
3/4 cup pre-made Alfredo sauce
3/4 cup shredded mozzarella cheese
2 tbsp parmesan cheese
crushed gluten-free crackers
Start by steaming the broccoli florets for a couple minutes, either on the stove or in the microwave, whatever you prefer.
Bake your spaghetti squash lickety-split by placing it on a microwave safe plate. Stab it with a knife on all sides. Please exercise control and do not accidentally stab your own fingers. Place in microwave on high for 10-12 minutes (12 if it’s a large squash).
Once the squash is baked, cut it in half lengthwise, scoop out the goopy bits and seeds and throw them away. Then, scrape the sides of the squash with a fork to get all the delicious spaghetti squash flesh (not as weird as it sounds) and place in a large bowl.
Mix the spaghetti squash “noodles” with the broccoli, spinach, alfredo, and half of the mozzarella. Stir until all ingredients are well integrated.
Spread the squash mixture in an 8×8 or 9×9 deep baking dish. Top with the remainder of the mozzarella cheese, parmesan cheese, and crushed crackers.
Bake at 425 for 25-30 minutes, or until bubbly and golden brown.
Serve as a side with a high protein meal, or make this your whole dinner! Enjoy!