| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Side dishes, Vegetables |
8 |
Sweet ones |
INGREDIENTS
| 1 |
md |
Size spaghetti squash; about 1 1/2 lb |
| 2 |
tb |
Minced shallots; |
| 2 |
ts |
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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