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| Servings |
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Ingredients
For the risotto:
- 48 grams spaghetti squash , (3.25 CHO)
- 1 teaspoon olive oil
- 1 clove garlic (.5 CHO)
- 1/4 cup chicken broth (.25 CHO)
- 15 grams cheddar , and/or havarti cheese shredded (.5 PRO, .5 CHO)
- salt to taste
- pepper to taste
Ingredients
For the risotto:
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Instructions
- Peel and cube the spaghetti squash. Pulse the squash in a food processor until rice-like, then set aside. Measure squash after it has been processed.
- Heat the olive oil in a small/medium pot over medium heat. Once the oil is shimmering, add the garlic and cook until fragrant, about 30 seconds. Add the squash-rice, season with salt and pepper, and stir. Cook for 2 minutes to heat through, then add the broth. Reduce the heat to low and bring to a simmer. Cook for 10-15 minutes, or until broth fully reduces.
- Remove the pot from the heat, and fold in the cheeses.
- Once the risotto is almost done, poach or fry the egg in a non-stick pan.
- Spoon the risotto into a bowl, top with the egg and garnish with parsley. Serve hot.