Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese/eggs
Yield: 6 Servings
MMMMM------------------------INGREDIENTS-----------------------------
3 1/2 lb Spaghetti squash (1 md)
1 c Fresh broccoli flowerets
1 c Zucchini (1 sm); sliced
1 c Fresh mushrooms; sliced
1 c Carrot; sliced
1 cl Garlic; crushed
3/4 ts Reduced calorie margarine;
- melted
1 tb Skim milk
1/2 c Part skim ricotta cheese
1 tb Parmesan cheese
1/2 ts Imitation butter flavoring
1/4 ts Salt
1/2 ts Italian seasoning
1/8 ts Coarsely ground pepper
Wash squash; cut in half lengthwise and discard seeds. Place
squash, cut side down, in a Dutch oven; add 2" 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, butter 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.
