Spaghetti Squash With Shallot Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Side dishes, Vegetables | 8 | Sweet ones | |
INGREDIENTS
| 1 | Size spaghetti squash | |
| about 1 1/2 lb | ||
| 2 | T | Minced shallots |
| 2 | t | Unsalted butter |
INSTRUCTIONS
Preheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed. Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl. In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly. Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt. Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.5mg
Sodium: <1mg
Potassium: 8.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g