Squash for breakfast?
Isn't it strange that we associate certain foods with specific times of day? Grilled cheese for lunch, eggs, bacon and pancakes for breakfast. Isn't it a treat when you get to have breakfast for dinner?
But I've always believed that rules are meant to be broken, especially when it comes to cooking, so I threw this healthy breakfast together this morning after my Spinning class, and it was tasty and filling and really low in calories.
If you've never made spaghetti squash, you absolutely need to try it! It's low in calories (and zero WW points) and cooks in the microwave in about 10 minutes. The squash is a pretty yellow with a smooth skin and an oblong shape. Once cooked, the flesh pulls apart into strands that look just like spaghetti - but without all those refined carbs. To cook, simply cut the squash in half and remove the seeds. Nuke on high until you can pull the strands apart with a fork. Let the squash cool a bit before trying to pull the strands apart...I've burnt my hands on steam a few times in my impatience to get to those tasty little golden threads of yumminess!
3 cups cooked spaghetti squash strands
1 cup reduced fat ricotta cheese
1 tsp (or more to taste) cinnamon
splenda or other non-caloric sweetener, or agave nectar, to taste
a few pinches of salt
1 Tbs. butter (optional...but it adds really nice flavor)
Toss all ingredients except the butter in a medium sized bowl. Mix well. Heat in microwave until heated through. Add butter and mix again.
Makes two servings but I ate the whole thing.