| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Spaghetti squash |
| 1 |
c |
Grated mozzarella cheese |
| 1 1/2 |
c |
Grated zucchini or diced |
|
|
Green pepper |
| 2 |
c |
Tomato sauce |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt; (or less) |
| 1 |
ds |
Pepper |
| 1/2 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
to watch!) Holding the hot squash in a potholder, run the tines of a fork
across its pulp-and like magic, there is your spaghetti!
Mix the strands with the cheeses, zucchini or peppers, sauce, oregano,
garlic, salt and pepper in a large bowl. Scoop back into squash shells, top
with Parmesan, and bake at 350 for 20 minutes.
Per serving: 137 Calories (kcal); 4g Total Fat; (25% calories from fat); 7g
Protein; 21g Carbohydrate; 8mg Cholesterol; 1223mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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A Message from our Provider:
“God specializes in surprise endings”