I think I am turning in to a veggie foodie. With such limited calorie intake, I am feeling the need to expand the way I use the “free” veggies in my fridge to turn them into culinary delights. With being so close to the 150’s after only a week on the Jumpstart to Skinny diet, I am motivated to continue for the next 2 weeks.
Last night we had a delicious dinner of shrimp with spaghetti squash and roasted red pepper sauce. It was our last spaghetti squash, and I have yummy leftovers for today.
So here are the ingredients:
2 red bell peppers
1 tbsp olive oil
2 stalks green onion
1 tsp salt
1 spaghetti squash
Cook the spaghetti squash, scoop the cooked spaghetti strands into a large bowl.
Cut the stem out of both of the peppers and remove the seeds. Brush a tiny amount of olive oil on the red peppers. Cook in the oven on 500 degrees Fahrenheit until done. The outside will be browning and the thin skin will start to pull away from the meat of the peppers.
Place the hot red peppers into a sealed container for a few minutes to steam the to help the skin pull away. Remove the thin skin layer from the peppers. Place peppers, salt, onions, olive oil, and pepper into a food processor or blender. I used the single serving smoothie blender that I have. Blend until smooth. Pour onto the spaghetti squash and mix until well incorporated.
That’s it! Very yummy, Super healthy, and best of all, if you are following the Jumpstart to skinny, the entire recipe only counts for 120 calories toward your allotment. If you are like me though, this recipe makes more like 3-4 servings!
Feel free to try it! Please give credit if you want to reference it or create your own spin!