Spaghetti Squash
Ingredients| 1 medium sized spaghetti squash 1 about 1 1/2 lbs.) 1 pepper to taste |
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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 serving: 1 VEGETABLE EXHANGE CAL: 23; CHO: 0mg; CAR:
5g; PRO: 1g; SOD: 1mg; FAT: 0g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O Brion and her Meal-Master
Servings:
4
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