Almost Pasta Primavera Recipe


3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbsp skim milk
1/2 cup part skim ricotta cheese
1 tbsp parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp 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}
Shopping Basket