Cheesy Spaghetti Squash Casserole - 8g Carbs, 1g Fiber
From: 21 Days Guide To Better Diabetes Control PDF
1 3 lb spaghetti squash
2 Tbsp reduced fat parmesan topping OR ** Fresh grated asiago
1/2 cup 2% milk shredded mozzarella cheese
2 plum tomatoes finely chopped OR ** 3 large chopped plum tomatoes.
1/4 cup fresh chopped parsley
1 tsp fresh minced garlic
1 tsp oregano
Sea salt and pepper, to taste
Fresh chopped basil, added just before serving for garnish.
1. Wash and pierce squash so that steam can escape. Microwave on High for 10 minutes or until just softened, turning over after 5 minutes. Remove from microwave and let stand 5 more minutes.
2. Cut squash in half lengthwise. Remove seeds. Run fork through the flesh until it turns into spaghetti-like strands. Remove all flesh and put into a bowl. Throw away one half of the shell and keep the other half for serving.
3. Add remaining ingredients and toss lightly. Place back into empty shell.
4. Microwave for two minutes until heated throughout.
Nutrition per Serving: 50 Calories, 1.5g Fat, 5mg Cholesterol, 80mg Sodium, 8g Carbs, 1g Fiber, 3g Protein
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