Spaghetti Squash With Parsley And Garlic
|Spaghetti squash||4 Pound (2 Kilogram)|
|Garlic||3 Clove (15 gm), minced|
|Coarsely chopped fresh parsley/Grated zucchini||1 Cup (16 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
In 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 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 (if using), and pepper to taste; toss to mix.
Serving size: Complete recipe
Calories 741 Calories from Fat 204
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 3.4 mg1.1%
Sodium 372 mg15.5%
Total Carbohydrates 137 g45.7%
Dietary Fiber 1.6 g6.3%
Sugars 4.4 g
Protein 17 g33.1%
Vitamin A 80.1% Vitamin C 138.9%
Calcium 59.4% Iron 44.9%
*Based on a 2000 Calorie diet