Ingredients
- 3 strands
- 2 water (inches)
- 1 clove garlic
- 1/2 fat exchanges
- 1/2 high-fat meat
- 1/2 italian seasoning
- 3 1/2 lb spaghetti squash
- 1 c carrot
- 1 c zucchini
- 1 c broccoli flowerets
- 1 c mushrooms
- 1/2 c skim ricotta cheese
- 1 tb skim milk
- 1 tb parmesan cheese
- 3/4 ts calorie margarine (reduced)
- 1/2 ts imitation butter flavoring
- 1/4 ts salt
- 1/8 ts coarsely pepper (ground)
- some free vegetables
{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).
