Spaghetti squash with shallot butter
8 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Size spaghetti squash; about 1 1/2 lb |
| 2 | tablespoons | Minced shallots; |
| 2 | teaspoons | Unsalted butter; |
Directions
Preheat 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 O'Brion and her Meal-Master
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