2 healthy recipes: cauliflower souffle, spaghetti squash
This recipe that came to me from a friend, who initially got it from her aunt, who in turn got it from her friend, etc.
1 head cauliflower
2 eggs OR 3 egg whites
1.5 Tablespoons oil
1.5 Tablespoon flour
3 Tablespoons dry onion soup mix
1/2 cup low-fat mayonnaise
Preheat oven to 375 degrees.
Par-boil cauliflower (keep whole, just remove stem), just enough so that you can stick a fork in it.
Drain, and place cauliflower in medium-size bowl, chopping into small pieces (that are still large enough so that it isn’t uniformly mushy), add the rest of the ingredients. Bake in “Pam’ed” pie dish at 375 degrees until top is golden brown. (About an hour or so…I never had exact cooking time for this, but I’ve also never ruined it, so.)
This is insanely delicious. I got this from bigoven.com, and played around with proportions/directions a bit.
1 spaghetti squash, halved and seeded
3-4 tablespoons olive oil
6 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
3/4 teaspoon salt
1/3 cup white wine (or water)
1/3 cup Parmesan cheese, grated
1. Squash: Preheat oven to 350. Place squash halves (cut side down) in small roasting pan (I line it with parchment paper) .
2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.
3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to change color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.
4. Using fork, shred spaghetti squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.
(Note: I tried this the other day and Metalia’s right: INSANELY DELICIOUS. — Linda)