A recipe by Cat Moore

A healthy twist on a classic dish that will keep you satisfied and wont kill your macros!

Ingredients

• 200g spaghetti squash
• 14 oz. carrots
• 200 grams zucchini
• 240 grams peas
• 16 oz tomato
• 4 cups broccoli

Directions

1. First cook your spaghetti squash. For a step by step tutorial on how to cook spaghetti squash, click the link
2. Once the spaghetti squashed has cooked and is cooling off, prepare your vegetables
3. Spray a skillet with some cooking spray and heat on medium. Once hot, add in your carrots and cook covered for about 3-4 minutes. The carrots should just be starting to get tender. Add your zucchini in and cook for an additional 3 minutes. Add in the peas, tomato, and broccoli and cook for another two minutes or so.
4. If you would like your sauce warm, pour your sauce in a separate small skillet and heat on low, covered, until warmed through; stirring occasionally.
5. Scrape out your squash and top with vegetables and sauce. Add any additional protein you would like! (Protein add ons NOT included in macros)

Macro Breakdown

Total Servings: 4

Calories per serving: 272

Protein- 10 grams

Fat- 2 grams

Carbs- 53 grams

Fiber- 16.5 grams