Spaghetti Squash With Shallot Butter
Contributed by: Chris WebAdmin. of RecipesNow.com
From: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt.
- 1 medium size spaghetti squash; about 1 1/2 lb
- 2 tablespoon minced shallots
- 2 teaspoon unsalted butter
Preheat oven to 350 degrees.
Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed.
Turn over after 30 minutes.
Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl.
In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly.
Serving Size: Makes 8 Sweet Ones
Nutritional Information: Per Serving: 1 Vegetable Exchange; Cal: 36; Pro: 1g; Car: 6g; Cho: 3mg; Sod: 156mg