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--------------------------------INGREDIENTS--------------------------------
3 1/2 lb Spaghetti squash; 1 medium
1 c Broccoli flowerets; fresh
1 c Zucchini; small, sliced
1 c Mushrooms; fresh, sliced
1 c Carrot; sliced
1 Clove garlic; small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk;
1/2 c Part skim ricotta cheese;
1 tb Parmesan cheese;
1/2 ts Imitation butter flavoring;
1/4 ts Salt;
1/2 ts Italian seasoning;
1/8 ts Coarsely ground pepper;
Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.
Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.
Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.
Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges....
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience "Bert" that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}
Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).
Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
Shared by: June Hoffman, 7/93
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