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Spaghetti Squash Recipe

Diabetic Friendly Recipe

Cook up some nice, lean bacon crisp, use fat free evaporated milk, egg substitute, add some Parmesan, season and presto - a fantastic spaghetti squash guilt free!

Spaghetti Squash and Bacon

Recipe Ingredients

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

Spaghetti Squash

Recipe Directions

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.

Nutrition Information

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

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