Skinny Baked Sausage & Spaghetti Individual Serving Garlic salt 1 package tofu "shirataki" noodles 1/2 cup tomato sauce of choice 1/4 cup part-skim mozzarella cheese 1 teaspoon parmesan cheese 3 chicken or turkey sausage links Oregano

Skinny Tofu Spaghetti

I was genuinely afraid of tofu until I made my Skinny Tofu Spaghetti. Because this recipe requires (gasp) tofu noodles. Yup. Oh man. I was really freaked out when shopping in the grocery store. The whole idea was just way over my head, and coming around to the idea was super difficult. I’m usually really good at trying things, but tofu noodles come soaked in some kind of clear liquid. I’m not helping you here, am I? All I’m saying is, I was very skeptical. About as skeptical as a person can be. But I became a Belieber. Oops, I mean believer. Sorry, that’s for another post another day.Skinny Tofu Spaghetti by Skinny Girl Standard, a low calorie food blog.So here’s the thing. I love spaghetti. Fresh spaghetti. Boxed spaghetti. Skinny Tofu Spaghetti. Spaghetti squash. And when you’re baking spaghetti, you should probably use all the right equipment:

Spatula I Pasta Hanger Pasta Maker Aprons, Towels, Etc. I Lemon Apron I Lemon Oven Mitts I Yellow Mixing Bowls I Lasagna Baker I Purple Williams-Sonoma Kitchen Towels I Wheelbarrow Salad Bowl

Favorites? Homemade pasta is a life-changer, so I am definitely suggesting the pasta maker for major foodies! Also, I’m such a sucker for cute aprons, and that lemon apron is the cutest. And lastly, I mean, come on. Is that the coolest salad server you’ve ever seen?

Skinny Tofu Spaghetti by Skinny Girl Standard, a low calorie food blog.

Skinny Baked Spaghetti & Sausage

Calories per serving: 265

Ingredients

  • 1 package tofu "shirataki" noodles (20 calories)
  • 1/2 cup tomato sauce of choice (45 calories)
  • 1/4 cup part-skim mozzarella cheese (70 calories)
  • 1 teaspoon parmesan cheese (20 calories)
  • 3 chicken or turkey sausage links, mini (110 calories - I used Applegate's Natural Chicken and Maple Sausage)
  • Optional: garlic salt.
  • Optional: oregano.

Instructions

  1. Preheat your oven to 350F.
  2. Bring a pot of water to a boil.
  3. Remove your noodles from package, rinse them incredibly well, dry them incredibly well and pour them into the boiling water.
  4. Boil your noodles for about 2 - 3 minutes.
  5. Drain your noodles, rinse them well and pat them dry again.
  6. Cover an individual-sized baking tin with non-stick foil or parchment. You may also use non-stick cooking spray, but as I've mentioned previously, I really try to avoid the stuff! Coconut oil is always an option, too! 😉
  7. Heat three sausages on the stove or in the microwave, according to the directions on the package. Once cooked, chop each link as desired.
  8. Spoon your noodles and sausage into your baking tin and cover with sauce, mixing well so that all noodles are drenched.
  9. Sprinkle with Mozzarella cheese and optional garlic salt, if desired.
  10. Bake in the oven for approximately 15 - 20 minutes, or until your spaghetti is lightly crisp and the sauce sticks to the noodles.
  11. Remove your spaghetti and sprinkle with parmesan cheese.
  12. Sprinkle with oregano.
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Skinny Tofu Spaghetti by Skinny Girl Standard, a low calorie food blog.Skinny Tofu Spaghetti by Skinny Girl Standard, a low calorie food blog.Skinny Tofu Spaghetti by Skinny Girl Standard, a low calorie food blog.

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