Home Site Map HPHA Intranet Contact Us Privacy Policy
You are Here : Home    News & Events    Around The Alliance!    What's For Dinner Wednesday!
 
<June 2018>
SMTWTFS
12
3456789
10111213141516
17181920212223
24252627282930
26/06/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
27/06/2018
Blood Donor Clinic - Goderich
5:00 pm to 8:00 pm / Knights of Columbus Hall
More than 20 patients are diagnosed with diabetes every hour. ~ Statistics Canada
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Q & A with a Registered Dietitian!
To Our Volunteers - Thank You!
Happy National Nursing Week!
HPHA Looks to the Future
HPHA Receives Green Light to Move Forward with Tradition Mutual Centre for Wellness Expansion
Physio Helps Lives!
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
You Can Give Life! Donate Blood This June!
Help Wanted at the Stratford General Hospital Coffee Shop
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Connecting the Dots for Caregivers - Newsletter #5
What's For Dinner Wednesday
HPHA's Facebook Protocol
HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
Website Feedback
What's For Dinner Wednesday!
What's For Dinner? Spaghetti Squash "Ramen" Noodle Bowl

This healthier take on trendy ramen noodle bowls yields a savory broth you can customize. No chicken or bell peppers? Mix it up with other proteins and vegetables, such as shrimp, bean sprouts and shredded carrots.

Image: American Diabetes Association

Ingredients

  • 1 medium (2.5-lb) spaghetti squash
  • 4 cups fat-free, low-sodium chicken broth
  • 1 Tbsp reduced-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp fish sauce
  • 1 tsp Asian style hot sauce (such as sambal oelek)
  • 2 cups shredded cooked chicken
  • 1/2 cup thinly sliced scallions, white and green parts
  • 1/2 cup thinly sliced red bell pepper strips (1-inch-long)

Instructions

  1. Preheat oven to 400° F. Fill a 9x13-inch glass or metal baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 minutes. Remove from oven and remove the squash immediately from the pan. Scoop out the seeds and discard. Using a fork, scrape the squash out of the skin and set aside. Makes 4 cups cooked squash.
  2. While the squash is cooking, in a medium saucepan, heat the broth over medium heat until simmering. Add the soy sauce, sesame oil, fish sauce and hot sauce. Simmer for 2 minutes. Add the chicken and heat through, 2 minutes.
  3. Place 1 cup of squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup of chicken. Top with 2 Tbsp scallions and 2 Tbsp bell pepper strips.
  4. Repeat process for remaining three bowls.
Chef Tip: Garnish soup bowls with cilantro and lime wedges, if desired.
Choices/Exchanges: 2 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat

Source: American Diabetes Association

 

Are you or someone you love living with Diabetes? Find out about the services we offer by clicking here!