Ingredients
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
Method
- 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}