eaglssong
06-05-2000, 05:23 AM
With thanks to Weight Watcher's Cream of the Crop Cookbook http://www.healthdiscovery.net/ubb/smile.gif
Spaghetti Squash-and-Vegetable Gratin
1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced fresh mushrooms
3/4 cup (3 oz) shredded art-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 (14.5 oz) can stewed tomatoes, undrained an chopped
3 cups cooked spaghetti squash
Cooking Spray
1/2 cup fresh breadcrumbs
1. Preheat oven to 450 degrees
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add zucchini and mushrooms; saute 10 minutes. Remove from heat; stir in 1/4 cup mozzerella cheese, chopped parsley and next 4 ingredients.
3. Combine squash and 1/4 cup cheese, and stir well. Spoon into a shallow 1 1/2 quart baking dish coated with cooking spray. Spoon tomato mixture over squash mixture. Combine remaining 1/4 cup cheese and breadcrumbs, and sprinkle over tomato mixture. Bake at 450 degrees for 15 minutes or until bubbly.
Yield 6 Servings
Serving Size Approximately 1 Cup
Points: 3
Per Serving:
Calories 142
Fat 4.4 g
Fiber 2.4 g
Protein 7.7 g
Carbs 20.2 g
Chol 8 mg
Iron 2.3 mg
Sodium 467 mg
Calcium 183 mg
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~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
Spaghetti Squash-and-Vegetable Gratin
1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced fresh mushrooms
3/4 cup (3 oz) shredded art-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 (14.5 oz) can stewed tomatoes, undrained an chopped
3 cups cooked spaghetti squash
Cooking Spray
1/2 cup fresh breadcrumbs
1. Preheat oven to 450 degrees
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add zucchini and mushrooms; saute 10 minutes. Remove from heat; stir in 1/4 cup mozzerella cheese, chopped parsley and next 4 ingredients.
3. Combine squash and 1/4 cup cheese, and stir well. Spoon into a shallow 1 1/2 quart baking dish coated with cooking spray. Spoon tomato mixture over squash mixture. Combine remaining 1/4 cup cheese and breadcrumbs, and sprinkle over tomato mixture. Bake at 450 degrees for 15 minutes or until bubbly.
Yield 6 Servings
Serving Size Approximately 1 Cup
Points: 3
Per Serving:
Calories 142
Fat 4.4 g
Fiber 2.4 g
Protein 7.7 g
Carbs 20.2 g
Chol 8 mg
Iron 2.3 mg
Sodium 467 mg
Calcium 183 mg
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)