VIEWS: 0 PAGES: 1 POSTED ON: 2/26/2013
514 1,001 Best Slow-Cooker Recipes 1. Process spinach, onion, celery, garlic, oil, herbs, and nutmeg in food processor until very finely chopped. Season to taste with salt and pepper; add eggs and process until smooth. Stir in Swiss cheese; spoon mixture into greased 1-quart soufflé dish and sprinkle with Parmesan cheese. Place soufflé dish on rack in 6-quart slow cooker; cover and cook on low until mixture is set and sharp knife inserted halfway between center and edge comes out clean, about 4 hours. Spaghetti Squash Parmesan The delicate flavor of the squash is complemented by the combination of Italian seasoning and Parmesan cheese. 4 servings Per Serving: Calories: 99 % of calories from fat: 29 1 spaghetti squash (about 2 pounds) Fat (gm): 3.6 1/4 cup sliced green onions Saturated fat (gm): 0.7 1 teaspoon minced garlic Cholesterol (mg): 0 Sodium (mg): 102 1 tablespoon margarine or butter Protein (gm): 5.1 1/4 cup vegetable broth Carbohydrate (gm): 14.3 11/2 teaspoons dried Italian seasoning Exchanges: Milk: 0.0 1/2 cup (2 ounces) Parmesan cheese Vegetable: 2.0 Salt and pepper, to taste Fruit: 0.0 Bread: 0.0 1. Cut about 1-inch off ends of squash and place Meat: 0.5 Fat: 0.5 squash in slow cooker; cover and cook on high until fork-tender, 3 to 4 hours on high or 6 to 8 hours on low. Cut squash lengthwise into halves; scoop out and discard seeds. Fluff strands of squash with tines of fork, leaving squash in shells. 2. Sauté green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boil- ing. Spoon half the mixture into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
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