This is a proposal for low carb lunch, or dinner. It contains very few carbohydrates. Dough, therefore no gluten, no general, since the role of spaghetti plays grated pumpkin into strips.
Pumpkin is rich in vitamins and minerals. It is poor in calories and is easily digested. It contains 90% water, 1.1 percent protein, 0.1 percent fat, and 5.5 percent carbohydrates. In spite of low calorific value, yellow-orange fruit is a concentrated wealth of vitamins and minerals. Comprised and pectin, cellulose fiber. 100 grams of pumpkin seeds contain 600 calories. Seeds are an excellent source of protein, minerals and vitamins. They contain beta-carotene, folic acid, potassium, phosphorus and magnesium. Through the seeds we get omega-3 fatty acid that is known guardian of the heart, but also the type and mood.
This recipe uses the special spaghetti squash, or if you can not find it, you can replace it with pumpkin and grated into strips.
It should be: small pumpkin, you’ll shred into strips (or already purchased grated pumpkin, has in the market), zucchini, cut into cubes, grated carrot, tomato diced (or ground tomatoes for winter), red pepper, cut into cubes 2 cloves garlic, finely chopped 0.5 l tomato paste, ¼ cup grated hard cheese, 100 g grated mozzarella cheese, 2 tablespoons olive oil.
Preheat oven to 175 degrees. Grated pumpkin put in a baking tray and bake at 190 degrees for about half an hour to 45 minutes.
Meanwhile, in a saucepan, pour the chopped zucchini, peppers, grated carrot, garlic and olive oil and sauté over medium heat.
Transfer the roasted grated pumpkin in a baking pan. Add the vegetables from the pan, pour the chopped (minced) tomato, tomato paste, most of the two kinds of cheese and mix well. From above, sprinkle with remaining cheese and bake for another half hour, until the cheese starts to swell.
Allow to cool for a few minutes and serve!