| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | Spaghetti squashes, about 2 | |
| 1/2 pounds each halved | ||
| crosswise and seeded | ||
| Coarse salt and freshly | ||
| ground pepper | ||
| 1/4 | c | Fleishman's no-fat butter |
| substitute or the | ||
| substitute of your | ||
| choice. | ||
| 3 | T | Coarsely chopped flat-leaf |
| parsley | ||
| 4 | T | Ricotta No-fat cheese |
INSTRUCTIONS
Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl. 3.Heat no-fat butter substitute in large skillet over medium heat. Cook until dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with liquid. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta no-fat cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately. Posted to fatfree digest by "Donald E. Stowe" <destowe@pipeline.com> on Oct 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 4.8mg
Sodium: 92.1mg
Potassium: 23.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.8g