Ingredients for Low Carb Noodle Pudding
- 1 medium spaghetti squash (approximately 2-3 lbs)
- 4 large eggs
- 2% Fat Cottage Cheese
- Neufchatel Cheese
- Splenda Granular
- French Vanilla Flavored Coffee Creamer
- Raisins
- Cinnamon
- Butter
- Special K Cereal
- Butter Flavored Cooking Spray
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How to Make Low Carb Noodle Pudding
- Preheat oven to 375°F (190°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place cut-side down on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
- Once cool enough to handle, scrape the spaghetti squash strands into a large bowl.
- In a separate bowl, whisk together eggs, milk, cream cheese, sugar substitute, salt, pepper, and vanilla extract until smooth.
- Add the cooked spaghetti squash to the wet ingredients and gently combine.
- Stir in the shredded cheese and any other desired mix-ins (optional).
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 30-40 minutes, or until golden brown and set.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
42g
Carbs
3g
