MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Almost Pasta Primavera
  Categories: Diabetic, Vegetables, Cheese/eggs
       Yield: 6 servings
  
 MMMMM------------------------INGREDIENTS-----------------------------
   3 1/2 lb Spaghetti squash; 1 medium
       1 c  Broccoli flowerets; fresh
       1 c  Zucchini; small, sliced
       1 c  Mushrooms; fresh, sliced
       1 c  Carrot; sliced
       1    Clove garlic; small, crushed
     3/4 ts Reduced calorie margarine,
            -melted
       1 tb Skim milk;
     1/2 c  Part skim ricotta cheese;
       1 tb Parmesan cheese;
     1/2 ts Imitation butter flavoring;
     1/4 ts Salt;
     1/2 ts Italian seasoning;
     1/8 ts Coarsely ground pepper;
  
   Wash squash; cut in half lengthwise and discard seeds. Place squash,
   cut side down, in a Dutch oven; add 2 inches water. Bring water to a
   boil, cover and cook 20 minutes or until squash is tender.
   
   Drain squash and cool. Using a fork remove spaghetti-like strands.
   Measure 3 cups of strands; set aside. Remove remaining strands for
   other use.
   
   Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
   Combine squash strands and vegetables, tossing gently. Cover to keep
   warm; set aside.
   
   Saute garlic in margarine in a small saucepan; remove from heat. Add
   milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
   low heat, stirring constantly, until mixture is hot (do not boil).
   Spoon cheese mixture over vegetable mixture, tossing gently. Food
   Exchanges per serving: 1 food exchange + some free vegetables, 1/2
   high-fat meat + 1/2 fat exchanges.... {I found this on the cooking
   echo, it sounded sooo good! It may be worth trying out as soon as I
   can convience “Bert” that squash is good for you and yours.;-) which
   is the reason why I put it in my diabetic recipes file}
   
   Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
   fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
   milligrams sodium, and 331 milligrams potassium per serving).
   
   Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.
   
   Shared by: June Hoffman, 7/93
  
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