"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.

Soy and Sesame Edamame

• 1 1/2 cups edamame in pods
• 2 tbsp toasted sesame oil
• 1 tsp soy sauce
• salt and pepper to taste

1. Boil edamame for five minutes. Drain in cold water and dry with paper towel.
2. In a pan over high heat, add sesame oil. When the oil is hot, almost smoking, add edamame pods and fry for about 3-4 minutes, until the pods are sightly charred.
3. Add soy sauce and stir until the sauce has evaporated.
4. Season with salt and lots of black pepper.
5. This healthy snack can be served immediately or refrigerated. Delicious hot or cold!

Fried Cabbage with Sausage

1/2 stick butter
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper

     Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
     Add remaining ingredients, cover and simmer for 20-25 minutes.
     Makes about 8 servings. Only about 4 net carbs per serving.

Zuccini Lasagna

2 medium zucchini, sliced 1/4" thick
1 lb. ground beef
1/4 c. onion, chopped
2 small tomatoes, cut up
1 can tomato paste
1 garlic clove, minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 c. water
1/8 tsp pepper
1 egg
3/4 cottage cheese
1/2 c. mozzarella
1 tsp flour

     Cook zucchini until tender. Drain and set aside. Fry meat and onions, drain fat. Add next 8 ingredients and bring to a boil.
     Reduce heat; simmer uncovered 10 minutes.
     In a bowl, beat egg. Add cottage cheese, half or shredded cheese and flour.
     In a dish (casserole pan) arrange layers of meat mixture, zucchini, cottage cheese. End with remaining mozzarella cheese.
     Bake 375 degrees uncovered for 30 minutes. Sprinkle on remaining cheese and bake 10 minutes longer. Let stand 10 minutes before serving.