recipe Spaghetti Squash Parmesan by zuperbayu


									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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