Wednesday, September 28, 2011

Day 23 Belly-Fat Cure and Sausage Stuffed Squash

Breakfast> Vanilla Chai Shake, 1 slice Ezekial toast with pb&j (s/c=3/2)
Lunch> shredded pork, cheese, 1/4c rice, cottage cheese (s/c=0/1)
Snacks> SoBe Lifewater (s/c=0/1)
Supper> sausage stuffed acorn squash, 3 deviled eggs (s/c=2/1)
Total s/c for today - 5/5

This is not actually my plate.  It was my husband's.  But because I had to cut a smaller piece from a different half, it didn't look real pretty on my plate.  Whether you're following a low-carb and low-sugar diet or not, this was darn good!

The wonton strips listed in the recipe are called Fresh Gourmet Wonton Strips and were sold in the produce section of our grocery store. I believe 2T had only 4 carbs.

Sausage Stuffed Squash
2 acorn squash
4 Tbsp real maple syrup  
8 Tbsp wonton strips salad topper
1 (1 lb) tube Jimmy Dean sausage

Heat oven to 350F.  Clean and cut acorn squash in half.  Scrape out seeds and fibers.  Set each half cut side up in a roasting pan that has a lid.  Add a Tbsp of maple syrup to each half.  In a bowl, mix the wonton strips with the Jimmy Dean sausage, then divide sausage mixture among squash halves.  Add about a half-inch of water to the pan, cover, and bake for an hour.

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