Almost Pasta Primavera

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

40 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3 1/2	pounds	spaghetti squash	medium sized
1	cup	broccoli florets	fresh flowerets
1	cup	zucchini	small, sliced
1	cup	mushrooms	fresh, sliced
1	cup	carrots	sliced
1	clove	garlic	crushed
3/4	teaspoons	butter	or reduced calorie margarine, melted
1	tablespoon	milk, skim
1/2	cups	ricotta cheese	partly skimmed
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated
1/2	teaspoons	liquid butter flavoring
1/4	teaspoons	salt
1/2	teaspoons	italian herbs
1/8	teaspoons	black pepper	coarsely ground, fresh

Directions

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....

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).

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Nutrition Facts

Serving Size 66g

Amount per Serving

Calories 40 49% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 141mg	6%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 2.0g	5%