Spaghetti squash is an excellent side dish from Asian to Italian meal. It is rich in nutrients such as fiber and beta carotene. Spaghetti squash is also tender to the to taste and with just a slight crunch. Spaghetti squash with canned diced tomatoes, canned sweet corn and canned mushrooms make a wonderful dish.

INGREDIENTS

1 Spaghetti squash

2 Canned diced tomatoes

1 Canned sweet corn

3 Small carrots

½ Cups of canned Mushrooms sliced or whole

3 Eggs

Salt, pepper, chilli, nutmeg

Steps:

1.Preheat the oven 350 F. With a knife, poke the squash a couple of times

2.Place on a microwave-safe plate and microwave under high temperature for 10 minutes. Let it sit for 2 minutes and then microwave it for another 10 minutes.

3.In the mean time, peal and cut the carrots.

4.Wash and slice the mushrooms.

5.Take the pumpkin out of your microwave. Careful! It'll be very hot!!! Let it cool off and then cut it in half. With a spoon scrape out the seeds.

6.Now you can scrape down the sides of your squash with a fork to get the "spaghetti" out.

7.Divide the eggs and beat the egg whites until you get a firm "snowy" look.

8.Add the egg yolk and your pumpkin spaghetti to a casserole and mix well.

9.Now add the mushrooms, carrots, tomatoes, corn and spices and mix well.

10.Then spread the beaten egg white over the mixture

11.Bake for 30 minutes.

12.When you take the casserole out of the oven, the egg white should have turned a nice golden-brown color.（This recipe is sourced from the internet）

 

Then you can enjoy the food. A good canned mushroom or canned sweet corn are able to flavor the dish. Trustonfood-20 years focusing on production &supply of canned foods or IQF food. For more details, you can visit our website: www.trustonfood.com.