| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Sized spaghetti squash; |
|
|
About 1 1/2 lbs.) |
|
|
Pepper to taste; |
INSTRUCTIONS
Cut squash in half legthwise. In a kettle or boiling water, cook
squash 30 minutes or until squash will separate in strands when
probed with a fork. Remove when tender and discard seeds. With fork,
scarpe out pulp into a serving dish and sprinkle with pepper.
Food Exchange per serving: 1 VEGETABLE EXHANGE CAL: 23; CHO: 0mg;
CAR: 5g; PRO: 1g; SOD: 1mg; FAT: 0g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
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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