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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













Low Fat, Low Cholesterol, Trans-fat Free, Low Carb


3 ½ pounds spaghetti squash
medium sized
1 cup broccoli florets
fresh flowerets
1 cup zucchini
small, sliced
1 cup mushrooms
fresh, sliced
1 cup carrots
1 clove garlic
¾ teaspoons butter
or reduced calorie margarine, melted
1 tablespoon milk, skim
½ cups ricotta cheese
partly skimmed
1 tablespoon Parmesan cheese
½ teaspoons liquid butter flavoring
¼ teaspoons salt
½ teaspoons italian herbs
teaspoons black pepper
coarsely ground, fresh


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.

Sauté 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, ½ high-fat meat + ½ fat exchanges....

Yields 6 servings (about 77 calories, 4½ grams protein, 2½ grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 4446% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 144mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 78% Vitamin C 26%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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