Healthy Recipes > Low Cholesterol >
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| Spaghetti Squash w/Parsley
one 4 pound spaghetti squash
1 tablespoon of margarine
3 cloves garlic, minced
1 cup of coarsely chopped fresh parsley or grated zucchini
1/4 cup of low fat plain yogurt
freshly ground black pepper
In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes, some varieties of spaghetti squash may take longer.
In a small skillet, melt margarine over medium low heat, add garlic and cook until tender, about 1 minute.
Drain squash and cut in half crosswise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti like strands, scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt, and pepper to taste, toss to mix.
Recipe can be prepared a day in advance and refrigerated. To serve, bring to room temperature, then reheat covered in 350ºF. oven for 35 minutes, or microwave on high for 8 - 10 minutes until heated through. Makes 8 servings
Microwave: Pierce spaghetti squash in 10 to 15 places with a fork, place in microwave safe dish and microwave at high (100%) power for 5 to 7 minutes per pound or until tender when pierced with a fork. Turn over halfway through cooking. Let stand 5 minutes.
Per serving: 55 calories 2 g fat 0 mg cholesterol 41 mg sodium 1 g protein 9 g carbohydrate |
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