Spaghetti Squash with Veggie Gratin - 1g Carbs, 0g Fiber
From: Wheat Belly Hearty Entrees
Not only is this a satisfying dinner, you can easily pack up the leftovers for lunch the next day.
1 spaghetti squash (about 3 lb)
1 tsp extra virgin olive oil
2 medium zucchini, finely chopped
1 cup sliced mushrooms
1/4 cup chopped spring onion
2 cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes with Italian seasonings
3/4 cup (3 oz) shredded mozzarella cheese
1/4 cup chopped parsley
1/2 tsp sea salt
1/2 tsp ground black pepper
Mix the soy sauce, vinegar, oil, and ginger in a glass baking dish. Add the tuna steaks, turning to coat. Cover and marinate in the refrigerator for 30 minutes, turning twice. Mix the sour cream and wasabi in a small bowl.
Coat a grill pan with cooking spray. Remove the tuna from the dish and discard the marinade. Place the steaks on the hot grill pan. Cook for 6 minutes, turning once, for medium rare. Serve with the wasabi sauce.
Nutrition per Serving: 190 Calories, 8g Fat, 2.5g Saturated Fat, 400mg Sodium, 1g Carbs, 0g Fiber, 27g Protein
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