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The Happy Diabetic Kitchen

Dawn Noe Nutrition and Consulting Facebook/Instagram: Dawn Noe RDN Twitter: @dawnnoe2 www.dawnnoerdn.com Recipe of the Pod Cast: Julia Child’s sautéed mushrooms in butter INGREDIENTS

• 2 tablespoons butter
• 1 tablespoon oil
• 1⁄2lb fresh mushrooms (sliced)
• 2 tablespoons minced shallots

DIRECTIONS

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

Spaghetti Squash Crust Pizza Cals:303 Protein:28 Carbs:18 Fat:17 Ingredients Crust:

• ▢ 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
• ▢ 1 large egg
• ▢ 3/4 cup finely shredded part-skim mozzarella cheese
• ▢ 1/4 cup shredded Parmesan cheese, not grated
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon dried oregano

Toppings:

• ▢ 1/3 cup tomato-basil marinara sauce, or pizza sauce
• ▢ 1/2 cup shredded part-skim mozzarella cheese

Instructions

• To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
• Cut it open, remove the seeds and scrape the squash out with a fork.
• Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
• Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
• In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.