Spaghetti Squash carbonara (Diabetic) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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No, it's not a substitute for pasta. It doesn't taste anything like pasta but it's a very nice squash dish. It saves a great many calories and carbs over pasta. Diabetic diets can become rather boreing and I found this a very nice change. It says it will serve 6 and it might if you use it as small side dish servings. I got 3 dinner size serving from it. Ingredients:
1 (2 lb) spaghetti squash |
1/4 cup bacon bits |
1/4 cup fat-free evaporated milk |
1/4 cup egg substitute |
2 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 pinch ground nutmeg |
Directions:
1. Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
2. Remove from the oven and let stand for 5 minutes.
3. Split the squash lengthwise; remove the seeds.
4. Using a fork, shred the squash strands into a bowl.
5. Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.
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