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Spaghetti Squash Diabetic Recipe

Ingredients:
1 spaghetti squash (about 2 pounds)
6 strips 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 of ground nutmeg

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.

Recipe makes about six servings (3 cups).

Nutritional information per serving (about 1/2 cup):
Calories: 82
Fat: 4g
Cholesterol: 7mg
Sodium: 366mg
Carbohydrates: 7g
Protein: 5g
Fiber: 1g
Exchanges:  1/2 Starch, 1 Fat