Enjoy cauliflower rice stuffing, spaghetti squash gratin for Thanksgiving without ruining your diet.



By JULIE BRINKLEY


Thanksgiving dinner doesn’t have to mean blowing the diet.


Keep those dinner traditions alive with these recipe variations for cauliflower rice stuffing and spaghetti squash gratin. They have all the great taste without the fat.


And that’s something to be thankful for.


To watch a video on how to make these recipes, click here.


CAULIFLOWER RICE STUFFING


1 tbsp. unsalted butter


1 cup diced celery


1 cup chopped mushrooms


⅓ cup diced yellow onion


2 oz. walnuts


4 cups riced cauliflower


½ cup chicken stock


1 tbsp fresh sage


1 tbsp fresh rosemary


½ poultry seasoning


½ salt


HOW TO MAKE IT


Heat butter in skillet over medium heat and add celery, mushroom, onion and walnuts.


Sauté for 5 minutes or until tender; add cauliflower rice and sauté for an additional 2 minutes.


Add stock and seasoning, then cover and cook until moisture is absorbed.


Enjoy!


SPAGHETTI SQUASH GRATIN


3 cups spaghetti squash


2 eggs


1 cup reduced fat shredded cheddar cheese


½ cup plain low-fat Greek yogurt


2 cloves garlic minced


½ tbsp fresh thyme


¼ tsp each of salt and pepper

¼ cup reduced fat grated Parmesan cheese


Cooking spray


Pre-heat oven to 400 degrees.


Scoop out roasted spaghetti squash into a baking dish.


In medium size bowl, mix remaining ingredients except parmesan cheese.


Pour mixture over spaghetti squash and fold in and top with parmesan cheese and press in to moisten.


Bake uncovered for 30 minutes.


Makes 2 servings.