Try this Spaghetti Squash with Shallot Butter recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed. Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl. In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly. Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt. Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Sweet one (180g) | ||
Recipe Makes: 8 | ||
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Calories: 107 | ||
Calories from Fat: 60 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 29.9mg | 1 % | |
Potassium 199.8mg | 5 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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