Roasted Spaghetti Squash


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Metabolic Medical Centers - Metabolic Recipes

This recipe calls for already roasted spaghetti squash. We have included the directions below to roast a squash. Roasted squash can be kept covered in the refrigerator for up to 3 days. This is a great vegetable to cook ahead, when you have more time, and have it ready to re-heat later in the week.

Serves 6  Cook Time 15 Minutes

Ingredients:
2 1/2 Tbsp butter substitute (Smart Balance)
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme, chopped
3/4 tsp fresh rosemary, chopped
6 C roasted spaghetti squash *
1/4 C fresh parsley ,chopped
2 Tbsp fresh grated Parmesan
salt and pepper to taste

Directions:

* To Roast a spaghetti squash: Preheat the oven to 375°. With a small sharp pairing knife prick 1 medium squash (about 3 pounds) all over. Place it on a rimmed baking sheet and roast until tender when pierced, about 1 hour and 20 minutes. Flip the squash halfway through cooking. When it’s cool enough to handle, halve it lengthwise and scoop out the seeds. Scrape the squash into a bowl with a fork, it will naturally make long spaghetti like strands.

  1. In a large skillet, melt the butter substitute over medium heat.
  2. Add shallots and garlic and cook until softened, about 7 minutes. Stir in thyme and rosemary and cook until fragrant. Add the roasted squash and cook until warmed through.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Corned Beef Brisket


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Serves 6-8    Cook Time 5-7 hours
Ingredients
4 lbs
lean corned beef brisket
2 Tbsp pickling spice (included in corned beef package)
4-5 Cups water (enough to cover)
1/3 Cup Horseradish, drained
1/3 Cup fat-free sour cream

Directions:

Rinse, dry and trim as much visible fat from the corned beef as possible. Place it in your slow cooker cover it with water and sprinkle the seasoning into the water. If your brisket doesn’t come with pickling spice, McCormick makes a wonderful spice that is just as tasty. Cook for 5-7 hours until the corned beef is very tender. Mix horseradish and sour cream and place in the fridge until ready to eat.

Serving size is 4-6 oz of corned beef and 2 Tbsp horseradish dip.


Pairs well Roasted Cabbage Rounds

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Roasted Cabbage Rounds


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Serves 6    Cook Time 40-45 minutes
Ingredients
Non-stick Cooking Spray
2 Tbsp extra-virgin olive oil
1 medium head cabbage, cut into 1″ thick rounds
Kosher Salt and coarse ground pepper
1 tsp fennel seeds

Directions:

Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Place cut cabbage rounds in one layer on the sheet and brush with olive oil. Sprinkle salt, pepper and fennel in an even layer. Roast until the cabbage is tender and the edges are toasted. (40-45 minutes)


Pairs well Corned Beef Brisket

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes