Spaghetti Squash With Cinnamom-Spice Butter - 6 Net Carbs |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From The New Atkins for a New You Cookbook. Per Serving: 6 net carbs, 8 total carbs, 2g fiber, 1g protein, 6g fat, 90 calories Ingredients:
2 1/2 lbs spaghetti squash |
4 tablespoons butter |
1 1/2 tablespoons splenda granular |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/8 teaspoon nutmeg |
salt |
ground black pepper |
Directions:
1. Heat oven to 350*F.
2. Pierce squash in several places with a knife; set on a baking sheet.
3. Bake until tender when pierced with a knife, about 1 hours.
4. Meanwhile, melt butter, splenda, cinnamon, allspice, and nutmeg in small saucepan over med heat.
5. Cut squash in half lengthwise.
6. Discard seeds, loosen strands with fork and remove from the shell.
7. Transfer to a large bowl, toss with spiced butter, then add salt and pepper to taste. Serve hot.
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