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Parmesan-Herb Spaghetti Squash -- e

Source of Recipe

"1,001 Delicious Recipes for People with Diabetes"
Parmesan-Herb Spaghetti Squash
Serves: 4

- 1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
- 2 tablespoons sliced green onions and tops
- 1 teaspoon minced garlic
- 1-2 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.

Sauté 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. Season to taste with salt and pepper.

Nutritional Information per Serving: Calories: 99, Fat: 3.6 g, Cholesterol: 0 mg, Sodium: 102 mg, Protein: 5.1 g, Carbohydrate: 14.3 ++++ Diabetic Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat