Almost Pasta Primavera

Yields: 6 servings

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

Preparation:

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.
   Measure 3 cups of strands; set aside. Remove remaining strands for
   other use.
3. 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.
4. 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).
5. Spoon cheese mixture over vegetable mixture, tossing gently.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges

Nutritional Information: (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.

In the event that you find that this Almost Pasta Primavera recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.