268 the rice diet renewal
Yield: 6 servings (1 cup per serving)
Each serving contains approximately: Calories 90 (10% from fat), Protein
2 g, Fat 1 g, Carbohydrate 18 g, Cholesterol 0 mg, Sodium 25 mg
Allowances: 3 ½ vegetables
Spaghetti Squash with Honey Mustard
Sauce
2 spaghetti squash, halved and seeded
2 ⁄ 3 cup Honey Mustard Sauce (page 258)
Preheat the oven to 350 degrees F. Place the squash cut side down
in a 2 - inch - deep baking pan with ¼ inch of water. Bake them for
1 hour. Remove the squash from the oven and scrape out the insides
with a fork — it will have a spaghettilike appearance. Put it in a serv-
ing bowl. Pour the sauce evenly over the squash and serve.
Yield: 4 servings ( ½ spaghetti squash per serving)
Each serving contains approximately: Calories 123 (7% from fat), Fat 1 g,
Protein 1 g, Carbohydrate 29 g, Cholesterol 0 mg, Sodium 29 mg
Allowances: 2 ½ vegetables + 1 fruit
Spicy Thai Stir - Fry
1 teaspoon sesame oil
1 teaspoon extra - virgin olive oil
1 large red bell pepper, seeded and julienned
1 large onion, julienned
1 cup broccoli fl orets
½ cup mushrooms, stems removed and quartered
½ cup snow peas
1 teaspoon minced garlic
2 teaspoons minced ginger
4 ounces pineapple juice
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