Eggplant and Spaghetti squash are two powerful veggies with the taste to satisfy virtually any diet. Cooked correctly they can be a delightful addition to any meal, and the squash is a great substitute for pasta.
1 Large Eggplant | 4 Egg Whites | Fat Free Parmesan Cheese | Garlic Powder to taste | 1 cup low carb marinara
Pre-heat oven to 400 degrees. Cut eggplant into 1/4 inch slices. Beat Egg whites in a shallow dish until foamy. Dip the eggplant slices into the egg whites then into the Parmesan cheese, pressing the cheese into the slices. Place eggplant on a prepared baking sheet sprayed with vegetable oil. Sprinkle with garlic powder, and use cooking spray to spray the tops of the slices. Bake 30 minutes turning over after 20 minutes, until golden brown. Cover with marinara sauce and bake for 20 minutes until sauce is bubbly.
1 Spaghetti squash | 2 cups chopped fresh broccoli | 1 small onion diced | 2 diced garlic cloves | 1 Tablespoon Olive oil
Cut the spaghetti squash in half length wise. Coop out the seeds and pulp . Place in a glass baking dish with approximately 1/2 inch of water, rind side up. Bake 40 – 45 minutes at 375 degrees. You can also microwave the squash for 8 to 10 minutes per half on high. Let the squash stand for a few minutes after baking. Separate strands by running a fork through in the stem to stern direction. Place strands in a separate bowl.
In a medium frying pan, saute broccoli, onion, garlic and oil until veggies are crisp and tender. Add squash and heat thoroughly. Serve on plates topped with marinara sauce.