Spaghetti Squash With Parsley And Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Toronto | Low fat, Tried, Vegetables | 8 | Servings |
INGREDIENTS
| 4 | lb | Spaghetti Squash, One |
| 1 | T | Margarine |
| 3 | Cloves Garlic, Minced | |
| 1 | c | Fresh Parsley, Coarsely |
| Chopped Or Grated | ||
| Zucchini | ||
| 1/4 | c | Plain Low-Fat Yogurt |
| Optional | ||
| Fresh Ground Black Pepper | ||
| To Taste |
INSTRUCTIONS
Cook squash: a. [Ellen's note - have to microwave a few minutes before being able to cut into halves or quarters] Pierce spaghetti squash in 10 to 15 places with a fork. Place halves or quarters cut side up on microwave-safe baking dish; cover with plastic wrap. Microwave on 100% power approximately 7 to 8 minutes per pound or until flesh is tender when pierced with a fork. Turn pieces over halfway through cooking. Let stand 5 minutes. or b. In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with a skewer, about 30 minutes (but some varieties of spaghetti squash may take longer). or c. Cut squash in half crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender. In a small skillet, melt margarine over medium-low heat; add garlic and cook until tender, about 1 minute. Drain squash and cut in half crosswise. [Cutting the squash lengthwise cuts the strands in half.] Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt (if using), and pepper to taste; toss to mix. Makes 8 servings. NOTES : The only time I made this, I used the microwave to cook the spaghetti squash, only because I don't own a pot large enough to have contained the squash for cooking on top of the stove. The parsley and garlic provided the only noticeable flavours in this dish, but fortunately I like parsley and garlic. Modified for squash cooking instructions and entered to MasterCook by Ellen Pickett, Toronto, Canada. Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 119 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 23, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: <1mg
Sodium: 604.5mg
Potassium: 398.7mg
Carbohydrates: 16.9g
Fiber: 3.7g
Sugar: 7g
Protein: 2.5g