Spaghetti Squash Summer Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 spaghetti squash3 tbsp fat free cream cheese1 cup fat free milk2-3 tbps garlic powder1 tsp chili powder1/2 yellow onion1 medium tomato
Can be a main course for 2 or a side dish for 4.
Split and remove seeds from spaghetti squash. Cover with plastic wrap and microwave 7-10 minutes (check with a fork periodically to see if it's soft). When squash is done it will have to be refrigerated for at least an hour.
Chop onion and drop into saucepan over medium heat. Sautee just long enough to soften onion slightly. Add milk and cream cheese. Stir constantly until cream cheese is melted, reduce heat. Add garlic and chili powder.
Remove COLD squash from shell with a fork to maintain "spaghetti-like" strings. Place in a medium bowl. Pour cream sauce over bowl of squash. Dice tomato into bite sized chunks and drop into bowl. Toss.
Chill until ready to serve.
Number of Servings: 2
Recipe submitted by SparkPeople user VMF2004.
Split and remove seeds from spaghetti squash. Cover with plastic wrap and microwave 7-10 minutes (check with a fork periodically to see if it's soft). When squash is done it will have to be refrigerated for at least an hour.
Chop onion and drop into saucepan over medium heat. Sautee just long enough to soften onion slightly. Add milk and cream cheese. Stir constantly until cream cheese is melted, reduce heat. Add garlic and chili powder.
Remove COLD squash from shell with a fork to maintain "spaghetti-like" strings. Place in a medium bowl. Pour cream sauce over bowl of squash. Dice tomato into bite sized chunks and drop into bowl. Toss.
Chill until ready to serve.
Number of Servings: 2
Recipe submitted by SparkPeople user VMF2004.
Nutritional Info Amount Per Serving
- Calories: 224.7
- Total Fat: 2.0 g
- Cholesterol: 4.8 mg
- Sodium: 305.8 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 7.2 g
- Protein: 13.7 g
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