Yum . . tilapia is now on my menu for tomorrow - that recipe sounds great!

This was one of our favorite meals before WLS, so I switched a few of the items and it's still as good as the higher fat version!

Italian Stuffed Spaghetti Squash

1 -  6" long spaghetti squash
1 T. extra virgin olive oil
1/2 C. finely chopped onion
1/4 cup finely chopped celery
1 clove garlic, minced
1/2 pound fresh ground turkey breast
1/2 C. canned tomatoes
1/2 C. diced mushrooms
1/3 C. cooked brown rice
1 T. chopped fresh parsley
1 t. oregano
1/2 t. salt, 1/4 t. pepper
1/4 C. low fat mozzarella cheese

Cut spaghetti squash in half.  Remove seeds.  Place squash cut side down on baking pan filled with about 1/2" water.  Bake at 350 degrees for 50-60 minutes.

Meanwhile, prepare the filling in a large skillet.  Sautè onion, celery and garlic in oil for 5 min.  Add ground turkey and brown.

Stir in tomatoes, mushrooms, rice, parsley, oregano salt & pepper.  Simmer over low heat for 5 minutes.

When squash is ready, turn halves cut side up and stuff with filling.  Sprinkle tops with cheese and bake until cheese melts.

This recipe can easily be doubled.  When doubling I use a 28 oz can of crushed tomatoes (I use crushed anyway.)  Adding a little more than 1/2 C. of tomatoes is OK, it simply makes it a little more "saucy."  This recipe is good when you have left over rice. 

I break this down as: 350 calories; 37 g protein; 13 g fat; 21 g carbs ----BUT it's very difficult to eat a full serving, so cut everything in half nutrition wise, or alter according to how much you can eat.  If you can get away with using less oil, it will reduce the amount of fat. 

With this I like to fix a cucumber salad:

diced cucumber
crumbled feta cheese
extra virgin olive oil
cracked black pepper

Remove seeds from cucumber, if desired, cut a medium dice.  Crumble on as much feta cheese as diet allows, drizzle with olive oil, sprinkle on pepper.  You can make as much or as little as you want.  Very easy! 

Elaine