Spaghetti Squash Salad

Ingredients

3 lb spaghetti squash, (about) 1/4 cup parsley, chopped 1/4 cup olive oil 2 tbsp margarine 2 tsp fresh garlic, minced 1/2 lb fresh mushrooms, sliced 3 tbsp butter or margarine 1/4 cup grated parmesan cheese 1 salt to taste 1 freshly ground pepper	Advertisements

Preparation
 
With a knife, pierce the skin of squash in serveral places to allow
steam to escape while cooking. Place whole squash in microwave oven
and cook on high for 15 minutes, turning once or twice. Remove from
oven or steamer and let stand 10 minutes. ( a steamer will do nicely
on top of the stove, too). Or, cut in half lengthwise, remove seeds
and place cut side down in pot with 2" of water. Cover and boil 20
minutes. In a small bowl, place parsley, olive oil, margarine and
garlic. Cook on high for 1 minute ( or heat in pan on medium heat on
your stove.) Set aside. Saute mushrooms in 3 tablespoons butter or
margarine. Cut squash in half leghthwise and remove seeds and
membrame. With fork, gently pull spaghetti-like flesh away from side
of outer skin. Combine squash with mushrooms. Pour butter mixture
over vegetables and sprinkle with cheese, salt, and pepper. Stir and
serve. NOTE: In (y)ield hot key the (y) and you can reflect the
amount for a serving for 1 serving....which would make this ABOUT:
Food Exchange per serving...1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE
(if you cut down on the margarine, which I sure would!! And depend on
how many nice folks you have gracing your table)

Vegetable Magic by Sheilah Kaufman. Brought to you and yours via Nancy
O Brion and her Meal-Master.

 

 
Servings:
4

 

Spaghetti Squash
Cut squash in half legthwise. In a kettle or boiling water, cook squash 30 minutes or until squash will separate in strands when probed with a fork. Remove when tender and discard seeds. With fork, scarpe out pulp into a serving dish and sprinkle with pepper. Food Exchange per s (Upload by user)

Spanish Rice Majors
Mix all ingredients together and bake at 350F for 30 minutes or until heated through and bubbly. Fluff with fork before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 VEGETABLE EXCHANGE Source: Sugar Free....That s Me by Judith S. Majors Brought to you and b (Upload by user)

Sparkling Punch
In a 2 cup heat resistant measuring cup or other container, brew the tea bags in the boiling water for 5 minutes. Gently squeeze and remove tea bags. Stir in honey. Let cool. Place 2 tablespoons tea in a champagne flute and fill with sparkling water. Per serving: 8 (Upload by user)

Speedy Barbeque Sauce
Combine tomato soup, vinegar, molasses, celery seed and chili powder in a jar, seal, shake until well mixed. Store, tightly covered, in the refrigerator, up to 1 month. *DIABETICS: USE SPARINGLY, AS MOLASSES IS A FORM OF SUGAR. Makes 2/3 cup 1 serving = 1 Tablespoon b (Upload by user)

Spiced Apple Rings 1
Wash and core apples; slice unpeeled into thick slices. Place in flat pan. Combine remaining ingredients, and boil 5 minutes. Reserve 1/4 cup juice mixture, and set aside. Pour remaining juice mixture over apple slices. Bake at 350 degrees for 45 minutes or until apples slices a (Upload by user)

Spiced Apple Rings
Wash and core apples; slice unpeeled into thick slices. Place in flat pan. Combine remaining ingredients, and boil 5 minutes. Reserve 1/4 cup juice mixture, and set aside. Pour remaining juice mixture over apple slices. Bake at 350 degrees for 45 minutes or until apples slices a (Upload by user)

Spiced Beets
Combine all ingredients except beets. Bring to a boil. Add beets; simmer for 10 minutes, or until tender. Micorwave: Combine all ingredients, except beets. Cook on High for 2 minutes. Add beets. Cook on Medium for 2 minutes. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: (Upload by user)

Spicy Baked Chicken
Remove skin from chicken. Rinse chicken; pat dry. In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper. Place four in a plastic bag. Place milk in a shallow bowl; set aside. Add chicken pieces, (Upload by user)

Spicy Clams In Black Bean Sauce
* rinsed, drained and coarsely chopped (found at Oriental markets) ** white part only To prepare Clams: Lightly scrub outside of clams with brush and place in bowl with water to cover for 1 hour. Drain thoroughly. To prepare Seasonings: Combine black beans, green onion (Upload by user)

Spicy Collard Greens
Rinse greens well in tepid water and slice in thin strips. Place in a sausepan with the stock and basil, cover and cook about 30 minutes, until greens are tender. Heat oil in a non stick skillet and saute onion and garlic; stir oil in a non stick skillet and saute onion and garl (Upload by user)
TAG: greens, collard, ,

Spicy Couscous
In a medium size non stick skillet; heat the oil. Add green onions and tomatoes; saute 3 minutes, stirring. Remove from heat and keep warm. In a warm. In a medium size saucepan, combine the remaining ingredients except the couscous and parsley. Cover and let stand 5 minutes, unt (Upload by user)
TAG: exchange, couscous, ,

Spicy Pumpkin Pie
* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is the sweetness equivalent of 12 tb sugar or 3/4 cup. Prick pastry shell with a fork. Bake in 450 F oven for 8 min. Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially (Upload by user)
TAG: choice, pumpkin, ,

Spicy Star Cookies
Cream the margarine , honey, sugar, and eggs together in a bowl until smooth and fluffy. Add the remaining ingredients and mix well. Divide the dough into thirds. Flatten each one into a circle 1/2 in thick. Refrigerate overnight until firm. Remove the dough from the refrigerato (Upload by user)
TAG: cookies, lightly, dough, ,

Spicy Szechwan Chicken
Cut chicken into 2 by 1/2 inch strips. Place in a large pie plate. Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry about 3 minutes (use a wood (Upload by user)
TAG: chicken, ,

Spicy Thai Chicken No1
A perfect accompaniment to brown or white rice. This recipe can easily be doubled. Puree red pepper with vinegar in a blender or food processor. Pour into a saucepan, add red pepper flakes and bring the mixture to a boil. Reduce to a simmer and cook for 3 minu (Upload by user)
TAG: chicken, minutes, spicy, ,

Spicy Tomato Dressing
Bring 1/2 cup tomato juice to boil and add gelatin. Stir until dissolved. Add remaining ingredients, blend thoroughly. Chill. Shake berfore serving. (Gelatin makes the dressing thick.) Food Exchange per serving: FREE FOOD Brought to you and yours by Nancy O Brion and her Me (Upload by user)
TAG: dressing, tomato, ,