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Spaghetti SquashIngredients: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 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 squash lengthwise; remove the seeds. Using a fork, shred the 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 Courtesy of FitnessandFreebies.com Back to Previous Page
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