Almost Pasta Primavera from Healthy Diabetic Recipes

Almost Pasta Primavera Recipe

Recipe Ingredients:

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

Recipe Instructions:

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

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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