Diabetic, Low-Fat Parmesan-Herb Spaghetti Squash
The delicate flavor of the squash is complemented by the combination of herbs and parmesan cheese.
1 spaghetti squash (2-1/2 to 3 lbs), cut lengthwise into halves, seeded 2 tablespoons sliced green onions and tops 1 teaspoon minced garlic 1 to 2 tablespoons margarine 1/4 cup reduced-sodium vegetable broth 1 teaspoon Italian seasoning 1/3 cup grated fat-free Parmesan cheese salt and pepper, to taste
Place squash, cut sides down, in baking pan; add 1/2-inch hot water. Bake, covered, at 400 degrees until squash is fork-tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork. Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture into each squash half and toss; sprinkle with parmesan cheese and toss. Season to taste with salt and pepper Makes 4 servings.
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