Cuisine & Recipes

Ingredients:

3 1/2 lb Spaghetti 1 medium squash
1 tb Skim milk
1 c fresh Broccoli flowerets
1/2 c fresh Part skim ricotta cheese
1 c Zucchini small sliced
1 tb Parmesan cheese
1 c Mushrooms, sliced
1/2 ts Imitation butter flavoring
1 c Carrot, sliced
1/4 ts Salt
1 Clove garlic, crushed
1/2 ts Italian seasoning
3/4 ts Reduced calorie margarine
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 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.
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. Food Exchanges per serving: 1 food exchange + some free vegetables 1/2 high-fat meat + 1/2 fat exchanges.

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