Ingredients:
1 spaghetti squash
1 tablespoon butter or 1 tablespoon margarine
2 cloves garlic, chopped
1 cup low-fat sour cream
1/4 cup skim milk or 1/4 cup 2% low-fat milk
1 teaspoon dried basil
1 tablespoon olive oil
4 slices turkey bacon, chopped
1 cup chopped celery
1 cup chopped broccoli
1 medium chopped red bell peppers or 1 medium yellow bell peppers
1 (170 g) cans tuna, drained
1 small tomatoes, diced
1/3 cup grated parmesan cheese
Directions:
Cut spaghetti squash in half and microwave (or bake) until done.
Scrape squash from shell into a large serving bowl- keep warm.
In a saucepan, over medium-low heat, melt the butter then saute the chopped garlic for 1 to 2 minutes.
Add the sour cream, milk and basil.
Turn heat to low to keep warm.
In a frying pan, saute the chopped vegetables and turkey bacon in the olive oil.
Salt and pepper to taste.
Cook until the vegetables are slightly softened and bacon is cooked through.
Add the tuna and cook until tuna is warmed.
Add sour cream sauce to vegetable/bacon mix.
Pour over spaghetti squash and toss.
Top with diced tomato and parmesan cheese.
Servings: 3-4
Time preparation: 15 min.
Time total: 25 min.