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Recipe Name: Almost Pasta Primavera Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

3 1/2 Pound(s) Spaghetti squash, 1 medium
1 Cup(s) Broccoli flowerets, fresh
1 Cup(s) Zucchini, small sliced
1 Cup(s) Mushrooms, fresh sliced
1 Cup(s) Carrot, Sliced
1 Clove garlic, small crushed
3/4 Teaspoon(s) Reduced calorie margarine
1 Tablespoon(s) Skim milk
1/2 Cup(s) Part skim ricotta cheese
1 Tablespoon(s) Parmesan cheese
1/2 Teaspoon(s) Imitation butter flavoring
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Italian seasoning
1/8 Teaspoon(s) Coarsely ground pepper
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.... {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} 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). Source:
"Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by:
June Hoffman, 7/93 Posted to Bakery-Shoppe Digest V1 #233 by (Angela Gilliland) on Sep 12, 1997

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.6mg
Sodium: 827.2mg
Potassium: 506.5mg
Carbohydrates: 21.5g
Fiber: 4.6g
Sugar: 8.6g
Protein: 5.5g

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