| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | md | Sized spaghetti squash; |
| About 1 1/2 lbs.) | ||
| Pepper to taste; |
INSTRUCTIONS
Cut squash in half legthwise. In a kettle or boiling water, cook squash 30 minutes or until squash will separate in strands when probed with a fork. Remove when tender and discard seeds. With fork, scarpe out pulp into a serving dish and sprinkle with pepper. Food Exchange per serving: 1 VEGETABLE EXHANGE CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g; SOD: 1mg; FAT: 0g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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