Spaghetti Squash Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Sized spaghetti squash,
About 1 1/2 lbs.),
Pepper to taste,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp