Servings: 2
Ingredients
- 1 1/2 pound spaghetti squash
- 1 tbsp. plus 1 teaspoon diet butter
- 2 garlic cloves, chopped
- 1 c. part skim ricotta
- 1 tbsp. basil
- 2 tbsp. parsley
- 1/4 teaspoon salt
- 1 tbsp. Parmesan cheese
- 1 tbsp. skim lowfat milk
- Pepper to taste
Directions
- Cook squash in large pot of water for 30-40 min. Heat butter and add in garlic. Cook 3-4 min. Add in all ingredients except squash and process in food processor till smooth. Cut squash in half lengthwise and remove seeds. Scrape squash with a fork. Add in to sauce. Serve in shell. Makes 8 servings. 1 serving = 1/2 P, 1 V, 1/4 Fat, 5 O.C.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 392g | |
Recipe makes 2 servings | |
Calories 333 | |
Calories from Fat 172 | 52% |
Total Fat 19.63g | 25% |
Saturated Fat 11.71g | 47% |
Trans Fat 0.0g | |
Cholesterol 61mg | 20% |
Sodium 585mg | 24% |
Potassium 466mg | 13% |
Total Carbs 24.66g | 7% |
Dietary Fiber 0.2g | 1% |
Sugars 0.86g | 1% |
Protein 17.27g | 28% |
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