Squash Casserole

Dana Pierce was so kind to share her mother's Squash Casserole recipe with us.

We have an abundance of have fresh squash from our garden and needed a new way to prepare it to keep it interesting and this recipe definately fit the bill.

Thanks Dana!

INGREDIENTS

3-4 Crookneck Yellow Squash, chopped

1 Green pepper chopped (I used Fajita-Bells since that is what we had ready from our garden)

1 Onion, chopped

1 Large Tomato, chopped

1 egg beaten

1 cup grated mild Cheddar Cheese (I used a combo of cheddar and monteray jack, again because that is what I had on hand)

2 Tablespoons Butter

INSTRUCTIONS

Preheat oven to 350 degrees.

Wash and chop squash into bite sized pieces.

Chop onion, pepper and tomato.

Melt butter in fry pan and cook pepper and onion until soft.

In the meantime bring a pot of water with a little salt added to a boil.

Add squash and boil until just tender.

 (We like ours a little crisp so I boiled it for only about 4-5 minutes). 

Drain the squash and set aside.

Add tomatoes to the onion and pepper mixture and cook until most of the liquid evaporates.

Beat one egg in a large bowl.

Add cooked squash and shredded cheese.

Add tomato, onion and pepper mixture.

Gently mix together.  

Add salt and pepper to taste (if desired).

Turn into a lightly oiled casserole dish and bake uncovered at 350 for about 30 minutes.

(Our oven runs a little low so I baked ours for 40 mintues).

Remove from oven and serve!

Delish!

How To Prepare Spaghetti Squash

Spaghetti Squash is a great low carb alternative to traditional pastas. A one half cup serving has only 4 net carbohydrates.

 Spaghetti Sqaush is a very versatile vegetable. It can be eaten plain, topped with butter, parmesan cheese or even your favorite low carb sauce.

It is also very simple to prepare.

Preheat your oven to 350 degrees.

With a sharp knife, cut the Spahgetti Squash in half lengthwise.

Using a soup spoon, scoop out the seeds and discard.

Pour about 1/4 inch of water into a pan (such as a lasagna pan). Place the squash cut side down in the pan.

Bake for 45 minutes.

Flip the halves over and bake until tender, about 20 minutes or so.

Remove the squash from the oven.

Using a fork, gently scrape the squash from the skin.

It will look like spaghetti.

Serve with your choice of toppings or sauce.

Enjoy!







NOTE: According to Fitday.com, Spaghetti squash has 7.9 net carbs per cup. That is for cooked Spaghetti squash, not including any toppings or spices.

George Stella's Low Carb Key West Crab Cakes

These crab cakes were actually better than traditional crab cakes since they were all meat, no bread fillers. We had them with George Stella's Waldorf Cole Slaw on the side. It was a great combination.

Ingredients

• 1 pound blue crabmeat
• 1 tablespoon small diced red bell pepper
• 1 tablespoon small diced green bell pepper
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon heavy mayonnaise
• 2 eggs
• 1 tablespoon baking powder
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Old Bay seasoning
• 2 tablespoons canola oil (I used a combination of butter and olive oil instead) 

Mix everything together in a large bowl and refridgerate for a minimum of 1 hour.


Preheat a frying pan with a small amount of butter and olive oil on meadium heat. Using your hands make palm sized balls of the crab mixter and place in preheated pan. Cook about 2-3 minutes until browned.

Flip and cook another couple of minutes.

Enjoy.

 George Stella's orignial recipe can be found here.


NOTE:  This entire recipe nets out to approximately 8.8 grams of Carbohydrate. I made large crab cakes and the batch made 9 - each crab cake in my case would be under one carb. George Stella makes tiny 1 TBSP crab cakes and he makes 18 per batch. So, they net out to even lower net carbs per cake (his website says zero per cake but we can see that that is not really true). It will all depend on how large you make your crab cakes, and how many you eat. Just divide the total 8.8 carbs into the number of cakes you made out of the batch, to figure out how many carbs per cake in your batch.