69. You need a Dietitian... Here's Why! Meet Dawn Noe, Dietitian, Nutritionist, Certified Diabetes Care and Education Specialist

Update: 2023-03-24

Description

Dawn Noe Nutrition and Consulting

Facebook/Instagram: Dawn Noe RDN

Twitter: @dawnnoe2

Recipe of the Pod Cast:

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.

Cals:303

Protein:28

Carbs:18

Fat:17

<input class="wprm-checkbox" id="wprm-checkbox-0" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-0">▢</label> 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
<input class="wprm-checkbox" id="wprm-checkbox-1" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-1">▢</label> 1 large egg
<input class="wprm-checkbox" id="wprm-checkbox-2" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-2">▢</label> 3/4 cup finely shredded part-skim mozzarella cheese
<input class="wprm-checkbox" id="wprm-checkbox-3" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-3">▢</label> 1/4 cup shredded Parmesan cheese, not grated
<input class="wprm-checkbox" id="wprm-checkbox-4" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-4">▢</label> 1 teaspoon minced garlic
<input class="wprm-checkbox" id="wprm-checkbox-5" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-5">▢</label> 1 teaspoon dried oregano

<input class="wprm-checkbox" id="wprm-checkbox-6" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-6">▢</label> 1/3 cup tomato-basil marinara sauce, or pizza sauce
<input class="wprm-checkbox" id="wprm-checkbox-7" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-7">▢</label> 1/2 cup shredded part-skim mozzarella cheese

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