This layered, cheesy dinner is satisfying and filling. Make as a single serving or double or triple to feed the family.
This recipe is sugar-free flour-free. It contains no sugar no flour and low carbohydrates.
8 oz cooked spaghetti squash
1 oz mozzarella cheese and 2 oz ricotta cheese
2 T pesto, (I like Progresso), or 2 T per allowed fats
1/2 C spaghetti sauce
Pre-heat oven to 350. Start layers with 4 oz spaghetti squash, then mixture of 1/2 oz mozzarella cheese and 2 oz ricotta cheese, follow that with the other 4 oz of spaghetti squash, then 1/2 C of spaghetti squash and top it off with the mozzarella cheese. Bake for 20 - 30 minutes. Serve.
8 oz marinated vegetables, toasted sprouted bread with spray butter and garlic. Now that's Italian : ) (Omit the sprouted bread if on the 1st 30 days.)