Spaghetti Squash for Two

Wednesday, October 22, 2008 by Annessa Chumbley

The concept of spaghetti squash may seem a little odd, but it is one of our favorite lunches, and it is perfect for weight loss surgery patients. There’s no mess, because you eat it in its own nature-made bowl.  What more could you ask for?!Spaghetti squash is a delicious fall treat.

1 small spaghetti squash
2 tsp Brummel&Brown® Spread (or I Can’t Believe Its Not Butter Light®)
1 ½ cup spaghetti or tomato sauce
¼ cup textured vegetable protein (TVP)*
4 Tbsp Parmesan cheese
salt

Cut squash in two lengthwise. Scoop out seeds and pulp. Microwave on high for five minutes or until squash is fork-tender. Squash should easily be pulled away with fork into spaghetti strings.

While squash is cooking, heat spaghetti sauce in small saucepan on medium heat until hot. Remove from heat and stir in TVP. Season each squash half with 1 teaspoon Brummel & Brown® spread, and ½ tsp salt.  Add ¾ cup of sauce mixture to each squash half, and top with 2 Tbsp Parmesan cheese each. Enjoy spaghetti squash in its nature-made bowl!

What is TVP?  It’s defatted, dehydrated soy flour. Sounds delicious, right? Well the best thing about TVP is its super-high in protein and fiber, making it a Bariatric superfood! It comes dry, and when you add it to a liquid, it reconstitutes and takes on the flavor of whatever it is in!

Nutrition Facts: Serving size: ½ squash; serves: 2; Calories: 165; Protein: 13 g;
Carbs: 21 g; Fat: 4 g;

Comments for Spaghetti Squash for Two

Friday, June 19, 2009 by Michelle Christian:
Doesn't this have too much carb to eat it post rny? I am still (at 8 months out) confused about what I am supposed to eat and what I can't.

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