Spaghetti Squash Recipe
Diabetic Friendly Recipe
1 spaghetti squash (about 2 pounds)
6 strips cooked bacon, cooked crisp, drained and crumbled
1/4 cup fat free evaporated milk
1/4 cup egg substitute
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Pinch ground nutmeg
Preheat the oven to 350-degrees. Pierce the spaghetti squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
Remove from the oven and let stand for five minutes. Split the spaghetti squash lengthwise; remove the seeds. Using a fork, shred the spaghetti squash strands into a bowl.
Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.
Recipe makes about 6 servings (3 cups)
Serving Size: 1/2 cup
Calories: 82; Fat: >4g; Cholesterol: 7mg; Sodium: 366mg; Carbohydrates: 7g; Protein: 5g; Fiber: 1g;
Exchanges: 1/2 Starch, 1 Fat