Holy YUM!!! These are the same as my Banana Bread Psyllium Panckes, except I used Cellucor Peanut Butter Marshmallow protein powder.
Ok, now my post:
I originally thought of seasoning the seitan crumbles like taco meat. The entire idea for this recipe came together when I noticed I had a spaghetti squash that needed to be cooked, and a half a jar of salsa looking lonely in the fridge. The rest just happened. This was SO delicious and flavorful, and really simple to make! This recipe makes two meals, or four side dishes.
Browning up the seitan:
Squash and egg white mixture:
Mexican Spaghetti Squash Pie
1/4 cup chopped onion
2 garlic cloves, finely chopped
1 package seitan crumbles (or 1 cup ground turkey, chicken, beef)
Cinnamon, cumin, and chile powder, to taste
1 tablespoon raisins (optional, can do more if you like)
1/2 cup salsa
1/2 cup cilantro, roughly chopped
1/3 cup egg whites
2 cups cooked spaghetti squash
1/2 cup low-fat Mexican cheese blend
1. Preheat oven to 350.
1. Heat a medium pan over medium-high heat and coat with cooking spray. Add garlic and onion and cook until they begin to soften.
2. Add seitan to the pan and cook for a few minutes until the "meat" starts to brown.
3. Add spices, raisins, salsa, and cilantro and mix well.
4. Mix together squash and egg whites in a bowl. Place the mixture into a casserole dish coated with cooking spray. Lay the seitan mixture evenly over the squash. Bake for about 25 minutes.
5. Sprinkle the cheese over the pie and bake for an additional 10 minutes (or until cheese melts).
6. Let the pie sit for about 5 minutes before serving. You can top this with plain Greek yogurt or fat-free sour cream, salsa, avocado- whatever!
I served mine as a side dish with Fiesta Lime Barramundi and roasted asparagus- YUM.
Side note: I am obsessed with Sriracha.