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Ингредиенты
- 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 x clove garlic, small, crushed
- 3/4 tsp reduced calorie margarine, melted
- 1 Tbsp. skim lowfat milk
- 1/2 c. 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 grnd pepper
Инструкции
- Wash squash; cut in half lengthwise and throw away seeds. Place squash, cut side down, in a Dutch oven; add in 2 inches water. Bring water to a boil, cover and cook 20 min or possibly till squash is tender.
- Drain squash and cold. Using a fork remove spaghetti-like strands. Measure 3 c. of strands; set aside. Remove remaining strands for other use.
- Steam vegetables 5 to 7 min or possibly till crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep hot; set aside.
- Saute/fry garlic in margarine in a small saucepan; remove from heat. Add in lowfat milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, till mix is warm (don't boil). Spoon cheese mix over vegetable mix, tossing gently.
- found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convenience "Bert" which squash is good for you and yours.;-) that is the reason why I put it in my diabetic recipes file) Yields
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 37 | 31% |
| Total Fat 4.21g | 5% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 9mg | 3% |
| Sodium 196mg | 8% |
| Potassium 413mg | 12% |
| Total Carbs 17.93g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.79g | 1% |
| Protein 5.08g | 8% |
