Spaghetti squash is a perfect substitute for noodles in any case, especially if you are trying to decrease your calorie and carbohydrate consumption. This recipe is packed with 20g of protein, 7g fiber, and only 28g carbs and 390 calories. It is nutrient dense and high-volume, and will keep you full for hours.
1 medium spaghetti squash
1 C spaghetti sauce
1/2 C ricotta cheese
1/2 C shredded mozzarella
1/4 C shredded parmesan
Sprinkle of parsley, oregano, garlic salt
How To Make It
Poke a couple holes in your spaghetti squash for venting, and bake at 425 for 45 minutes on a sheet pan with sides. Take it out and cut in half, scooping out just the seeds from the center.
Place 1/4 C ricotta on each half, followed by 1/2 C sauce. Top with 1/4 C mozzarella and 1/8 C parmesan. Sprinkle on your spices. Bake for about another 5 minutes until cheese is melted. (If you wish, put the broiler on instead for some browning on the top).
Serve with a green veggie for a plate PACKED with food - but not excess calories/carbs!