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Spaghetti Squash |
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Serves: 6
Print this Recipe
1 squash, spaghetti (approximately 5 1/2 - 6 pounds)
1. Pierce the squash with a knife and place on a paper towel.
2. Cook in microwave on high for 15 minutes. Turn about 4 times while it is cooking. Or you can cut it in half lengthwise, remove seeds, place cut sides down on a baking sheet, and bake for 30-40 minutes, until tender, at 350º. When done, knife should insert easily.
3. Let it stand 3 minutes after cooking.
4. Cut in half, remove seeds, and pull the strands free with two serving forks.
Variation
If desired, toss squash strands with 2 tablespoons diet margarine (add 1 FAT per serving).
Food exchanges per 1-cup serving: 1 BREAD
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