| 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.
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