7/26/13

What's For Dinner?

Hey everyone!  I don't do many posts about cooking, and really it's only because I generally forget to take pictures!  Well, last night as I started prepping for our meal, I had my iPad handy and started taking some shots.  We do mostly low-carb meals around here (with an occasional splurge, of course), so I thought I'd share one of our faves.  

The Menu:
Spaghetti Squash 
Marinara Sauce w/TVP (instead of beef)
Fresh Green Beans 

It's just too hot to stand over a hot stove making this sauce from scratch, so I used Bertolli's, which I think is really quite good.  To the sauce, I added some TVP.

TVP is Textured Vegetable Protein, which is low-carb, zero fat, & high protein.  It comes in a package like this, and I buy mine at Sprouts, but I've seen at Whole Foods, too.  It's also inexpensive if you are watching your pennies.

I store mine in one of these jars.  TVP is one of those things that takes on the flavors of whatever it is combined with and really does have the texture of finely ground beef.  Truly, I have not lost my mind.  Even "Mr. Skeptical" (aka "The Man") thinks it's great.

I love squash and spaghetti squash is one of my our favorites.  It's so much healthier for us than pasta.

Usually I make a big green salad to go with this meal, but I had some fresh green beans to use instead.  We like them kind of crispy-tender, so I sauteed them with some sliced onion and finely chopped garlic in olive oil & a tab of butter.  I love it when the onions get all glazed and golden.

Topped our "spaghetti" with freshly grated parmesan cheese, and we enjoyed a wonderfully delicious, albeit low-carb dinner.

So tell me, have you ever used TVP before or substituted spaghetti squash for pasta?  

Thanks for stopping by.  
Hope y'all have a wonderful weekend!

I'm linking this post to Laura's Fun Fall Foods Linky Party.
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