"Mac & Cheese" Spaghetti Squash

This is a fairly small recipe, because sadly my husband doesn't enjoy very many "lower-carb" recipes - but I love this quick, tasty, healthier version of Mac & Cheese!

1/2 T flour
Salt & Pepper
1/4 c. milk
1/4 shredded cheddar cheese
1 1/2 c. spaghetti squash, cooked and shredded
1 green pepper, finely diced
1 green onion, finely diced
1/4 c. frozen peas
1 T. parmesan cheese

     Preheat oven to 350 degrees. Spray a 8x8 glass pan with cooking spray and set aside.
     In a small saucepan, over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and add shredded cheddar cheese. Add spaghetti squash and stir until well combined. Spread in prepared glass pan.
     Sprinkle with green pepper, onion, peas, and Parmesan cheese. Bake for 20 minutes until cheese is melted and squash is heated through.

Chicken Fried Rice

If you don't have a wok for this recipe, a sauce pan can also work. But if you do have a wok, use it!

Sesame oil
1/2 onion, diced
1 c. frozen peas
3 carrots, peeled and diced
2 eggs
2 grilled chicken breasts, seasoned with salt & pepper, diced
3 c. prepared white rice
1/4 c. soy sauce

    In a wok, heat about 1 T. sesame oil. When pan is warm, add onion, peas, and carrots - saute until tender. Add more sesame oil if vegetables start to stick to the wok. Crack eggs over vegetables and stir quickly to almost make "veggie scrambled eggs". Add in chicken, rice, and drizzle soy sauce over all. Stir to combine.