I remember the first time I made spaghetti squash- I was a new RD and THRILLED to swap my favorite refined carb (pasta) for a vegetable- I am a veg enthusiast after all. After slicing the squash open (along with the palm of my hand), roasting it for over an hour (whoever says it takes 30 minutes to bake spaghetti squash is simply mistaken), carefully pulling apart the strands, mixing with sauce and adding just a sprinkle of cheese (because well, thin is in) and finally eating a 2 cup mountain of this labor intensive and delicious meal, I was left hungry…
That’s when I started crunching the numbers- 2 cups of spaghetti squash (60 calories) with the sauce (30 calories max) and sprinkle of cheese (50 calories if I’m going to be generous).. I realized I did all of that work and compromised my hand for a 120 calorie dinner. Those calories were in the “snack zone”– not nearly enough to be classified as dinner. A standard meal has 4 components- a carb, a protein, a vegetable and fat serving. This glorified side dish barely had 2. While there is nothing I like more the being trendy- and I will clear my schedule to make spaghetti squash at least once during the season, I can’t justify spending hours to make a side dish– this girl needs the real thing– DINNER. That is why my Faux Fried Cauli Rice is a balancing act of nutritious veg like riced cauli and broccoli with bulkier ingredients like peas (carb) and eggs (protein + fat)- so you can have your trendy “rice” and feel full too…
Virtual steps below, followed by the recipe. Get scrollin’ Acrobats-In-Training 🙂
Recipe: Faux Fried Cauli Rice
Prep time: 10 min Cook time: 20 min Servings: 2 (2 meals, or 4 side dishes)
Ingredients
2 cups riced cauliflower
1 cup frozen peas
1 cup broccoli florets
1/2 cup chopped peppers (I used a variety pack of mini peppers which adds nice colors)
4 large eggs (2 eggs per person to make this a meal; go for 1 if you are not as hungry)
2 tablespoons low sodium soy sauce
4 teaspoons of canola oil (or any plant based oil)
Directions:
Start by handling the vegetables…
- Heat a large skillet over medium high heat; add 2 teaspoons of oil
- Add the riced cauliflower, frozen peas, broccoli and peppers to the pan and saute until cauliflower is golden brown and peas are cooked through; about 7 minutes
While the veggies are sauteing, scramble the eggs…
- Heat a pan over medium high heat; add 2 teaspoons of oil
- In a small bowl beat the eggs with 1 tablespoon of water
- Pour the egg mixture to the pan, mixing gently with a spoon or spatula until the eggs are fully cooked, ~5 minutes
- Use the side of the spoon or spatula to cut eggs into 1/2 inch pieces
Put it all together…
- Add the eggs and 2 tablespoons of soy sauce to the veggie mixture
- Combine until the eggs and soy sauce are fully incorporated, 2-4 minutes
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[…] a previous post, I mentioned that trendy foods leave my feeling haaaangry- and, well, that’s because they do. […]