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Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
Add the shallots and saute over moderate heat for 2 more minutes. Serve.
Spaghetti Squash Crust Pizza
Cals:303
Protein:28
Carbs:18
Fat:17
Ingredients
Crust:
2packed cupscooked spaghetti squash, from a 2.2 lb spaghetti squash
1large egg
3/4cupfinely shredded part-skim mozzarella cheese
1/4cupshredded Parmesan cheese, not grated
1teaspoonminced garlic
1teaspoondried oregano
Toppings:
1/3cuptomato-basil marinara sauce, or pizza sauce
1/2cupshredded part-skim mozzarella cheese
Instructions
To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
Cut it open, remove the seeds and scrape the squash out with a fork.
Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.