This recipe is proof that you shouldn't judge a dish by how it looks.
This looks rather...shall we say....boring, right? Like a plate of scrambled eggs.
It's not boring.
It has a whole lot going on that you would never guess by looking at it.
Once again I was at a loss at what to name this. Someone out there teach a course in how to name food recipes - please and thank you.
Anyway, I came up with "Zucchini Spaghetti Squash Hodgepodge" because it is a collection of veggies and spices that I can't fit into any specific category.
I really hope you give this a try. If not for the taste experience then how about for the health benefits?
According to Myfitnesspal the ENTIRE RECIPE is:
200 calories, 22 carbs, 7 fat, and 13 protein.
Not to mention all the vitamins and fiber, etc... in the vegetables!
Make it for breakfast, lunch, or dinner...it only takes about 10 - 15 minutes to put together.
Zucchini Spaghetti Squash Hodgepodge
2 egg whites
2 Tbsp almond flour
1 tsp curry powder
1 tsp Miso
1 clove garlic, minced
1/4 cup onion, finely diced
1/2 cup shredded, raw zucchini
1 cup spaghetti squash, cooked & shredded
In a large bowl, whisk together egg whites and almond flour until smooth. Whisk in the curry powder and Miso, again, until smooth. Stir in the garlic and onion.
Take the zucchini and spaghetti squash and press in a strainer to remove as much excess liquid as you can.
Once strained, add zucchini and spaghetti squash to the other ingredients. Stir until well combined.
Preheat a large skillet, sprayed with cooking spray, over medium heat.
Scrape mixture into skillet and cook and stir until slightly browned and cooked through, about 7 - 10 minutes.
Remove from heat and serve hot.
This smells so good while it is cooking. And, despite it's appearance, it is very tasty.
If you don't have Miso then you can add a teaspoon of soy sauce instead. It won't taste quite the same but will be close.