| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
American |
Diabetic, Vegetables, Side dishes |
6 |
Sweet ones |
INGREDIENTS
| 1 1/2 |
lb |
Spaghetti Squash; |
| 1 |
md |
Onion; chopped (1/2 c about) |
| 1 |
sm |
Green pepper; |
| 1 |
lg |
Clove garlic; finely chopped |
| 2 |
tb |
Olive oil; =OR=- |
| 2 |
tb |
Vegetable oil; |
| 4 |
md |
Tomatoes; |
| 1/2 |
ts |
Salt; |
| 1/4 |
ts |
Oregano leaves; |
| 1/4 |
ts |
Basil leaves; |
| 1/4 |
ts |
Fennel seeds; |
| 1/8 |
ts |
Pepper; |
| 2 |
tb |
Butter =OR=- |
| 2 |
tb |
Margarine;(that's 4 me) |
| 1/4 |
c |
Parmesan cheese; |
|
4 |
you and yours) |
INSTRUCTIONS
Prick squash with fork. Cook 400 degrees oven until tender about 40
minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt
saucepan over medium heat until onion is tender, about 5 minutes.
Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer
uncovered, stirring occasionally, 5 minutes. Cut squash into halves,
remove seeds and fibrous strings. Remove squash stands with two
folks; toss with margarine and cheese. Spoon tomato mixture over
squash. MICROWAVE DIRECTIONS: Pierce squash in several places to
allow steam to escape. Place squash on paper towel in microwave.
Microwave on high (100%) 5 minutes; turn squash over. Microwave
until tender, 4 to 6 minutes longer. Place onion, green pepper,
garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly
and microwave until onion is tender, 2 to 3 minutes. Stir in
tomatoes, salt, oregano, mmicrowave until hot, 2 to 4 minutes longer.
Continue as directed. 1 to 1 1/2 vegetables exchanges, (make it work
Source: Betty Crocker New American Cooking by Whom!!
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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