wanting to lose/not gain weight on SCD

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Hi,I really hoped to be more active on this topic.... before computer crashed--and Lyme dx.So far, artichokes have been very helpful for me. I steam them in microwave and then dunk in a SCD yoghurt based sauce: with minced garlic and salt, which I like, or with cumin, for a curried flavour. Let me know other suggestions. Could of course be dipped in butter or ghee, or SCD Mayo, which is quite yum.We have another series of houseguests. For dinner last night I decided to finally cook the spaghetti squash bought at market a while back.Went on line for The Best Spaghetti Squash Recipe and this popped up from Allrecipes.comIt took under a half hour actually. I used microwave--directions below-- instead of oven, keeps kitchen cooler. Takes less time. this was Super Yummy. See what you think. Ruth

Spaghetti Squash I

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WANDA

"The flesh of spaghetti squash comes out in long strands, very much

resembling the noodles for which it is named. In this recipe, the

'noodles' are tossed with vegetables and feta cheese. You can

substitute different vegetables, but be sure to use ones that have

contrasting colors."

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PREP TIME

15 Min

COOK TIME

30 Min

READY IN

45 Min

INGREDIENTS

(Nutrition)

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

1/4-1/2 cup grated dry cheese: parm for example [original: crumbled feta cheese]

3 tablespoons sliced black olives

2 tablespoons chopped fresh basilDIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

{ I cut squash in half the long way and microwave one half, and loosened strands, mixed w sauteed veggies while microwaving the second half. took much less time, much less kitchen heat! Took about 10 minutes p half.]

Place spaghetti squash cut sides down on the prepared baking sheet, and

bake 30 minutes in the preheated oven, or until a sharp knife can be

inserted with only a little resistance. Remove squash from oven, and

set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil

until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the

tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place

in a medium bowl. Toss with the sauteed vegetables, feta cheese,

olives, and basil. Serve warm.