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Spaghetti Squash Salad from the Recipes EU Collection

 


Spaghetti Squash Salad Recipe

...brought to you by Recipes EU





Spaghetti Squash Salad
3 lb Spaghetti squash, (about)
1/4 cup Parsley, chopped
1/4 cup Olive oil
2 tbsp Margarine
2 tsp Fresh garlic, minced
1/2 lb Fresh mushrooms, sliced
3 tbsp Butter or Margarine
1/4 cup Grated parmesan cheese
Salt to taste
Freshly ground pepper


With a knife, pierce the skin of squash in serveral places to allow
steam to escape while cooking. Place whole squash in microwave oven
and cook on high for 15 minutes, turning once or twice. Remove from
oven or steamer and let stand 10 minutes. ( a steamer will do nicely
on top of the stove, too). Or, cut in half lengthwise, remove seeds
and place cut side down in pot with 2" of water. Cover and boil 20
minutes. In a small bowl, place parsley, olive oil, margarine and
garlic. Cook on high for 1 minute ( or heat in pan on medium heat on
your stove.) Set aside. Saute mushrooms in 3 tablespoons butter or
margarine. Cut squash in half leghthwise and remove seeds and
membrame. With fork, gently pull spaghetti-like flesh away from side
of outer skin. Combine squash with mushrooms. Pour butter mixture
over vegetables and sprinkle with cheese, salt, and pepper. Stir and
serve. NOTE: In (y)ield hot key the (y) and you can reflect the
amount for a serving for 1 serving....which would make this ABOUT:
Food Exchange per serving...1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE
(if you cut down on the margarine, which I sure would!! And depend on
how many nice folks you have gracing your table)

Vegetable Magic by Sheilah Kaufman. Brought to you and yours via Nancy
O'Brion and her Meal-Master.
 


This Spaghetti Squash Salad Recipe brought to you from the Recipes.eu.com recipe collection

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Diet hints and tips

If you want to regain your youthful figure and also better your all round shape, then, as most people know, you really should undertake a thoughtfully prepared healthy-minded dietary regime. At best, this should include five portions of fruit and vegetables per day and also embrace an appropriate mixture of protein, carbohydrates and fats.

In deciding on a weight loss program, it is important to also make sure you regulate your consumption of salt, fat and refined carbohydrate.

At the start of a diet, people far too often look at chain store and well known food products claiming to be 'low-fat'. This is often incorrect, for a food could be reduced in fat content, but also contain far too many carbs.

Learn to recognise the difference between hunger and thirst. Occasionally during a normal work day, you fancy you are hungry when in fact you may want a healthy tumbler of water or orange juice. The feelings of hunger and thirst are quite alike, but one of them can result in weight increase and the other does not.

Rather than concentrating on which food types you need to remove from your meal plan, look at the sensible foods that you might want to bring into your diet. If you manage to introduce a few nutritious grains, fruit and vegetables into your diet, you will discover that stop feeling hungry and have a far reduced risk of falling prey to those unhealthy mid-morning snacks.


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Spaghetti Squash Salad - a delicious recipe from Recipes.eu.com