Spaghetti Squash Casserole
4 serving(s)/Serving size: 1/2 cup
Casserole
1 medium spaghetti squash
1 cup cold water
2 cups low-fat Swiss (or Gruyere) cheese, grated
2 Tbsp Three Pepper Butter
Three Pepper Butter
1 4-oz. stick unsalted butter
1 tsp black peppercorns
1 tsp red peppercorns
1 tsp Szechwan peppercorns
Three Pepper Butter
1.Allow the butter to soften at room temperature for 30 minutes.
2.Heat a small pan over medium heat. Add the peppercorns and
allow them to toast for 1 - 2 minutes. Place the peppercorns
in a coffee grinder and grind until fine.
3.Combine the butter and the peppercorm mixture and mix well.
Reshape the butter into a small stick and wrap tightly in
plastic wrap. This will keep in the refrigerator for 2 months.
Spaghetti Squash Casserole
1.Preheat the oven to 350 degrees F. Cut the squash in half
lengthwise. Using a spoon, remove the seeds and discard.
Place the squash in a large baking dish and cover with the
water. Bake for 30 minutes, or until the squash is tender.
Remove from the oven and allow to cool.
2.Scrape the meat of the squash away from the rind using a
fork. Combine the squash meat ina baking dish with the Swiss
cheese and the butter. Bake in the oven for 20 minutes.
Serve immediately.
Exchanges Per Serving: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Nutrition Facts
Calories: 129
Calories from Fat: 48
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 23 mg
Sodium: 129 mg
Carbohydrates: 8 g
Dietary Fiber: 1 g
Sugars: 1 g
Protein: 13 g