Tad’s Happy Bubble:
Today I am going to share a recipe from “The Diet Recipe Cookbook” 2nd edition. This is my cookbook written a few years ago by my ex-wife and myself. It is a collection of about 70 diet friendly Recipes. This is just one example I would like to share with you. They all are really delicious! You can find the complete book on my web store (https://tadthedietcoach.com/product-details.php?pid=3&cat_id=7 or link in my IG Bio @tadthedietcoach )
Bon appetite! I am love, I am joy. I am so very good. And so is this food!! Yummy!
Ingredients:
1 Large Butternut squash
1 TBS of Olive oil
1 Tsp pumpkin pie spice
1 TBS of Splenda brown sugar Spray butter
Salt and pepper to taste
Preheat oven to 400 degrees
Peel skin from squash. Cut off ends and slice in half lengthwise. Remove seeds and cut into French fry shaped pieces 1⁄2 inch thick. Toss squash with the oil, salt and pepper, brown sugar and pumpkin pie spice. Place squash in a single layer on a lined baking sheet with foil sprayed with nonstick spray. Bake for approximately 35-45 minutes until softened, browned and caramelized. Garnish with spray butter to taste and enjoy.
Serving size: 1 cup
Total calories: 80
Carbs: 21 g
Protein: 1g
Fat: 5 g
