By sexyswamprat

  • 3 1/2 lb Spaghetti squash; 1 medium

  • 1 tb Skim milk

  • 1 c Broccoli flowerets; fresh

  • 1/2 c Part skim ricotta cheese

  • 1 c Zucchini; small, sliced

  • 1 tb Parmesan cheese;

  • 1 c Mushrooms; fresh, sliced

  • 1/2 ts Imitation butter flavoring

  • 1 c Carrot; sliced

  • 1/4 ts Salt

  • 1 Clove garlic; small, crushed

  • 1/2 ts Italian seasoning;

  • 3/4 ts Reduced calorie margarine, melted

  • 1/8 ts Coarsely ground pepper

  1. 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.

  2. Drain squash and cool. Using a fork remove spaghetti-like strands.

  3. Measure 3 cups of strands; set aside. Remove remaining strands for other use.

  4. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.

  5. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.

  6. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil).

  7. Spoon cheese mixture over vegetable mixture, tossing gently.

Nutritional Facts

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).

dinner spaghetti squash broccoli ricotta mushrooms italian low carb low fat anti inflammatory vegetarian gluten free vitamin d calcium dutch oven steam

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