Title: Ricotta Spaghetti Squash
Categories: Diet Vegetable
Yield: 8 Servings
| 1 | | Spaghetti Squash |
| 1 | tb | + 1 tsp. reduced cal. marg. |
| 2 | | Garlic cloves, minced |
| 1 | c | Part-skim ricotta cheese |
| 1/4 | c | Fresh basil leaves |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Grated Parmesan cheese |
| 1 | tb | Skim milk |
| 1/4 | ts | Salt |
| | | Black pepper to taste |
In large pot of boiling water, cook whole spaghetti squash 30-40 minutes.
or until a fork can be inserted easily. Remove from water & let cool. (Can
prick squash with a fork & microwave on high for about 12 minutes.) In
small saucepan, melt margarine. Add garlic; cook, stirring frequently, 3-4
min. or til tender. Scrape garlic mixture into food processor; add ricotta
cheese, basil, parsley, Parmesan cheese, skim milk, salt & pepper. Process
until smooth; set aside. When cool enough to handle, halve squash
lengthwise; remove & discard seeds and string parts.
Using a fork, pull across the squash to release spaghetti-like strands;
reserve shell. Place strands in large bowl; toss with ricotta sauce.
Return to squash shell to serve. Makes 8 servings. Each serving provides:
l/4 fat, l/2 protein, 1 vegetable & 5 optional calories. Per serving: 77
calories, 4 g protein, 4 g fat, 7 g carbohydrates, 152 mg sodium, 10 mg
cholesterol.