NEXT TO STOP AND SHOP

INSIDE BEACH CLUB FITNESS

105 ELM STREET  

Old Saybook, CT 

(860) 339-3138

Nutrition - Exercise -

 PERSONAL TRAINING

ALL IN ONE PLACE

© 2018 by Sea Slim Nutrition and Weight Loss

Privacy Notice

https://www.seaslim.com/privacy-policy

INDIVIDUAL RESULTS MAY VARY

  • Instagram Social Icon
  • Facebook Social Icon

Vegetarian

Spaghetti Squash with Sauteed Spinach and Mushrooms

Dinner

Preheat oven to 400 degrees farenheit.  Cut squash in half.  Remove seeds and pulp, and discard.  Line a baking sheet with foil.  Place squash cut side down on  baking sheet. Bake for one hour.   Allow to rest for 5 minutes.  Flip halves over carefully and scrape inside of squash with a fork to remove.  Transfer to a large bowl  Set aside and cover.

Heat olive oil and garlic in skillet over medium heat.   Add sliced mushrooms to skillet. Cook for 3-5 minutes, stirring.  Add spinach.

Reduce to low heat.  Add white wine and 2 tablespoons parmesan cheese or dayia mozzarella style shreds.  Cook for 2 – 3 minutes.

Remove from heat.  Portion squash into 2 bowls.  Top with sausage, mushroom and spinach mixture.  Pour sauce from skillet on top.  Garnish with a remaining parmesan cheese or dayia shreds.

Makes 2 servings.

1 spaghetti squash, cut in half (about 3 pounds)

2 tablespoons olive oil

1 8 oz package of mushrooms, sliced

2 garlic cloves, crushed

1/4 cup white wine

1 12-oz bag of baby spinach

3 tablespoons parmesan cheese or dayia mozzarella style shreds

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

www.seaslim.com