Archive for July, 2015

Portions: 4

Serving size: 1/2 cup


  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon sugar ( I use Stevia)
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh ground mixed black, white, red pepper
  • 1/2 cucumber
  • 1 cup carrots
  • 2 tablespoons green onion
  • 2 tablespoons  red bell pepper (red gives lovely color but you can use any bell pepper you have)
  • 1/2 teaspoon Mrs. Dash® Italian Medley seasoning blend


  1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
  2. Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
  3. Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
  4. Cover and chill 30 minutes

Prep/Rest 20 min
Cook time 45 mins
Total time 1 hour 5 mins
Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Low Carb, Gluten Free
Yield: 4 servings
  • Olive oil cooking spray
  • 2½ cups (1 lb., 450 grams) cooked spaghetti squash  (using left over sphaghetti squash or cook some fresh and use after cooking
  • ½ cup sour cream
  • 1 large egg, lightly beaten
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  1. Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
  2. If you need to cook the spaghetti squash, follow instructions 1-5 here: spaghetti squash
  3. Mix all ingredients together in a large bowl. Transfer the mixture to the prepared baking dish. Bake until browned, 40-45 minutes (it will smell wonderful!).
  4. Allow to cool 10 minutes, then carefully cut into squares.
Nutrition Per Serving
Serving size: ¼ casserole; Calories: 226.6; Total Fat: 16.9g; Saturated fat: 10.2g; Carbohydrates: 9.7g; Sugars: 3.1g; Sodium: 509mg; Fiber: 1.6g; Protein: 10.4g
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