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. 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)