Ingredients
- 3½ lbs spaghetti squash, 1 medium
- 1 cup broccoli flowerets, fresh
- 1 cup zucchini, small, sliced
- 1 cup mushrooms, fresh, sliced
- 1 cup carrot, sliced
- 1 clove garlic, small, crushed
- ¾ tsp reduced calorie margarine, melted
- 1 tbsp skim milk
- ½ cup part skim ricotta cheese
- 1 tbsp Parmesan cheese
- ½ tsp imitation butter flavoring
- ¼ tsp salt
- ½ tsp Italian seasoning
- ⅛ tsp coarsely ground pepper
Make it step by step
- Wash squash; cut in half lengthwise and discard seeds.
- Place squash, cut side down, in a Dutch oven; add 2 inches water.
- Bring water to a boil, cover and cook 20 minutes or until squash is tender.
- Drain squash and cool.
- Using a fork remove spaghetti-like strands.
- Measure 3 cups of strands; set aside.
- Remove remaining strands for other use.
- Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
- Combine squash strands and vegetables, tossing gently.
- Cover to keep warm; set aside.
- Saute garlic in margarine in a small saucepan; remove from heat.
- Add milk, cheese, butter flavoring, and seasonings to saucepan.
- Cook over low heat, stirring constantly, until mixture is hot (do not boil).
- Spoon cheese mixture over vegetable mixture, tossing gently.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.