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Spaghetti Squash Pizza Crust

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Spaghetti Squash Pizza Crust
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Course Main Dish
Prep Time 10 MInutes
Cook Time 30 Minutes
Servings
Pizza
Ingredients
Course Main Dish
Prep Time 10 MInutes
Cook Time 30 Minutes
Servings
Pizza
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Cook squash cool press out excess moisture
  2. Add 1/4 cup egg beaters
  3. Season with dry Italian seasoning (your choice is fine)
  4. Shape it into a pizza round (easy to do)
  5. Bake it at 400 for 20 min. then add sauce and LP or FP toppings/fat free shredded cheese
  6. Return to oven and bake another 10 min. It's great!
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Spaghetti Squash Stir Fry

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Spaghetti Squash Stir Fry
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Cut squash in half length wise scoop out seeds
  2. Put both sides face down on a regular plate with a tablespoon of water on the plate - microwave 15-20 min- when done shred with fork on a plate
  3. Heat skillet on med high with MCT oil (probably about 2 Tbsp)
  4. Chop up 1/4 cup of onions and any veg you want - I used frozen peas and sweet onion because that's what I had on hand (just keep in mind about carrot and condiment rule)
  5. Once skillet is hot add onions and vegetables and powdered ginger a bit of salt and garlic
  6. Stir and cook about 40 seconds
  7. Add squash and about 1/4 cup of soy sauce and 1 tbsp of rice vinegar or any vinegar
Recipe Notes

Modifications
Each half of squash makes a batch so just double ingredients for two batches.

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Spaghetti Squash Egg Cups

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Spaghetti Squash Egg Cups
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Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Preheat the oven to 425F. Spray an 8 well muffin tin with cooking spray.
  2. Wash the spaghetti squash, and use a knife to poke 8 to 10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.
  3. Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and saute for about 5 minutes, or until soft.
  4. Put squash, green onions, egg white, salt, pepper, Carbquick and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8 muffin tin wells (if squash was large, you may have some extra). Press down on the bottom and sides of each well to create a nest. Bake for 15 minutes, until the edges become golden and crispy.
  5. Reduce the heat to 375F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.
Recipe Notes

Modifications
You may serve with a piece of Achieve Approved FC Bread:

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