2 egg whites
Cheesy Spaghetti Squash
1 large spaghetti squash
2 Roma (plum) tomatoes, diced
3 scallions, diced
1/2 cup mozzarella cheese, shredded
Pierce squash with fork. Microwave on high for 12-15 minutes, turning over halfway through the cooking. Slice in half lengthwise, scoop out the seeds. Using a fork, remove the flesh. This will create strands that look like spaghetti. Place in a large bowl. Add remaining ingredients, toss gently, serve immediately.
Make 6-8 servings, 1 cup each
Sat fat: 2g
1 pound fresh cranberries, washed
1 apple, quartered and cored
1 navel orange, peeled
3 packets Stevia (or other sweetener)
Place all ingredients in food processor. Process until evenly chunky. Chill and serve.
Makes 6 half-cup servings.
Sat fat: 0g
(The pork is a 3 pound “half loin” roast. The portion size on the plate is four ounces. I season it with one of my salt-free blends from Penzey’s.com. Today I used 33rd and Galena St. I preheat my grill, and use indirect heat at approximately 300F for one hour, or until my instant-read thermometer reads 160-165F in the center.)