| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | servings | ||
INGREDIENTS
| 2 | md | 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 | tb | Coarsely chopped flat-leaf parsley |
| 4 | tb | Ricotta No-fat cheese |
INSTRUCTIONS
1. 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. 2. 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.
A Message from our Provider:
“God specializes in surprise endings”