This recipe was inspired by amaranth, a whole-grain, gluten free staple unique to the Aztecs. It contains all of the essential amino acids, including lysine, which is lacking in most grains. Amaranth is a complete protein and is extremely versatile! It adds protein and texture to this delicious baked dish.
Ingredients
1 Spaghetti squash
2 1/2 c. Vegetable broth
1 Spaghetti squash
2 1/2 c. Vegetable broth
2 t. Garlic powder
2 t. Italian seasoning
2 t. Onion powder
2 T. Olive oil
1 1/2 c. chopped tomatoes
1 1/2 c. chopped tomatoes
5 low carb wraps
1 1/2 c. Mozzarella cheese
2 c. marinara sauce
1/2 c. Mozzarella cheese (as topping)
Preheat oven to 350 degrees. Split spaghetti squash in half lengthwise and place it face up in a baking dish with 1/4 c. of water. Bake for approximately 40-45 minutes. Allow to cool, then use fork to "pull" out spaghetti-like strands into bowl.
Bring vegetable broth to a boil. Add amaranth. Reduce to simmer and cook for approximately 25 minutes.
Mix seasonings, olive oil, 1 1/2 c. cheese and tomatoes in bowl with spaghetti squash. Coat baking dish with cooking oil and begin to fill each wrap with mixture, rolling and stacking alongside each other. Top with 2 c. marinara sauce and remaining 1/2 c. cheese. Bake for approximately 30-40 minutes.
2 c. marinara sauce
1/2 c. Mozzarella cheese (as topping)
Preheat oven to 350 degrees. Split spaghetti squash in half lengthwise and place it face up in a baking dish with 1/4 c. of water. Bake for approximately 40-45 minutes. Allow to cool, then use fork to "pull" out spaghetti-like strands into bowl.
Bring vegetable broth to a boil. Add amaranth. Reduce to simmer and cook for approximately 25 minutes.
Mix seasonings, olive oil, 1 1/2 c. cheese and tomatoes in bowl with spaghetti squash. Coat baking dish with cooking oil and begin to fill each wrap with mixture, rolling and stacking alongside each other. Top with 2 c. marinara sauce and remaining 1/2 c. cheese. Bake for approximately 30-40 minutes.
