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End of Summer Mexican Spaghetti.... Biggest Looser ITC Week 3

Monday, September 30, 2013

END OF SUMMER MEXICAN SPAGHETTI (Makes two large, very filling servings)

Ingredients: 1 tbsp coconut oil 1 red pepper, 1/2 medium sweet onion, 3C snap peas, 1/2 of a large summer squash, 2 cups of frozen, peeled shrimp, 1 cup mango peach salsa (Rojos from Costco is what I used), 1/2 juice of 1 lime, 1/8 avocado, 2 tbsp fresh cilantro.

Cut large spaghetti squash into quarters. Place two of these quarters in the microwave and microwave on high for 8-10 minutes. When shaved with a fork, the squash will become stringing. It should be tender to eat when fully cooked. Place frozen shrimp in a bowl and microwave with the squash for about 1 minute to thaw them. While the squash continues to cook prepare the rest of the ingredients.

Chop peppers and onions. Heat a frying pan to medium high heat and add coconut oil. Place peppers, onions, and snap peas into the pan and stir fry. Remove vegies and set aside. Stir fry shrimp.

Heat the salsa for about 1 1/2 minutes in a mircrowave safe bowl.

Prepare the spaghetti squash by shredding the interior of the squash onto a plate. Each quarter squash is one serving. Discard the skin of the squash.

Divide the stir fried vegies and the shrimp onto the spaghetti squash. Spoon warm salsa over the squash. Squeeze lime over the salsa and the squash. Garnish with chives, cilantro and 1/8 of an avocado. ENJOY!!!!

Nutrition Facts

2 Servings

Amount Per Serving

Calories 320.3

Total Fat 6.7 g

Saturated Fat 2.3 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 1.1 g

Cholesterol 226.7 mg

Sodium 568.2 mg

Potassium 809.0 mg

Total Carbohydrate 36.2 g

Dietary Fiber 7.8 g

Sugars 20.3 g

Protein 33.1 g

Vitamin A 20.6 %

Vitamin B-12 0.0 %

Vitamin B-6 12.0 %

Vitamin C 42.2 %

Vitamin D 0.0 %

Vitamin E 1.6 %

Calcium 14.5 %

Copper 4.7 %

Folate 6.2 %

Iron 18.8 %

Magnesium 7.1 %

Manganese 13.7 %

Niacin 9.7 %

Pantothenic Acid 8.6 %

Phosphorus 3.6 %

Riboflavin 3.5 %

Selenium 1.1 %

Thiamin 6.3 %

Zinc 3.4 %
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