Tweet
I was thinking about Memorial Day, picnics, and such, and decided that I would try to figure out a way to make a pasta salad without pasta. It turns out that it was really easy. My husband liked it when he sampled it.
I'm one of those cooks that just tosses things together and hopes that it turns out okay, so these quantities are approximate.
1/2 of a spaghetti squash (about 3 cups)
2 small zucchini
1 cup broccoli flowerets
1 cup sliced mushrooms
1/2 small onion (could use green onion as well)
1/2 can ripe olives
a few cherry or grape tomatoes
lots of pepperoni (about a cup of small slices)
1 cup LC Italian dressing
1/2 cup parmesan cheese
1. Microwave spaghetti squash until done. (I used half of it for spaghetti squash carbonara, and the other half for this recipe.)
2. In large bowl, scoop out the insides of spaghetti squash.
3. Slice zucchini in half lengthwise. Then slice thin. Add to spaghetti squash.
4. Combine broccoli flowerets (keep them small), sliced mushrooms, onion, and tomatoes with squash mixture.
5. Cut black olives in half.
6. Throw in the pepperoni that has been cut into small pieces.
7. Pour bottled Italian dressing over vegetable mixture and refrigerate, allowing the flavors to mingle.
8. Add Parmesan cheese at serving time.
This makes a good sized bowl - at least 12 servings. For the total recipe counts are:
183 g fat
80 g carbs - 12 g fiber = 68 g net carbs
54 g protein
Assuming 10 servings: 212 calories and 6.8 g carbs per serving
I'm one of those cooks that just tosses things together and hopes that it turns out okay, so these quantities are approximate.
1/2 of a spaghetti squash (about 3 cups)
2 small zucchini
1 cup broccoli flowerets
1 cup sliced mushrooms
1/2 small onion (could use green onion as well)
1/2 can ripe olives
a few cherry or grape tomatoes
lots of pepperoni (about a cup of small slices)
1 cup LC Italian dressing
1/2 cup parmesan cheese
1. Microwave spaghetti squash until done. (I used half of it for spaghetti squash carbonara, and the other half for this recipe.)
2. In large bowl, scoop out the insides of spaghetti squash.
3. Slice zucchini in half lengthwise. Then slice thin. Add to spaghetti squash.
4. Combine broccoli flowerets (keep them small), sliced mushrooms, onion, and tomatoes with squash mixture.
5. Cut black olives in half.
6. Throw in the pepperoni that has been cut into small pieces.
7. Pour bottled Italian dressing over vegetable mixture and refrigerate, allowing the flavors to mingle.
8. Add Parmesan cheese at serving time.
This makes a good sized bowl - at least 12 servings. For the total recipe counts are:
183 g fat
80 g carbs - 12 g fiber = 68 g net carbs
54 g protein
Assuming 10 servings: 212 calories and 6.8 g carbs per serving
Comment