Almost Pasta Primavera
Ingredients
3-1/2 pounds spaghetti squash
1 C. broccoli flowerets, fresh
1 C. zucchini, small, sliced
1 C. mushrooms, fresh, sliced
1 C. carrots, sliced
1 clove garlic, small, crushed
3/4 tsp. reduced calorie margarine, melted
1 Tbsp. skim milk
1/2 C. part skim ricotta cheese
1 Tbsp. parmesan cheese
1/2 tsp. imitation butter flavoring
1/4 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. coarsely ground pepper
Cooking Instructions
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 cup of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp and tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)