Spaghetti Squash Casserole
- 1 medium spaghetti squash
- 1 cup cold water
- 2 cups grated low-fat Swiss (or Gruyere) cheese
- 2 tablespoons Three Pepper Butter (listed below)
- PEPPER BUTTER:
- 4 ounces unsalted butter - (1 stick)
- 1 teaspoon black peppercorns
- 1 teaspoon red peppercorns
- 1 teaspoon Szechwan peppercorns
Three Pepper Butter: Allow the butter to soften at room temperature for 30 minutes.
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.
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: Preheat the oven to 350 degrees. 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.
Scrape the meat of the squash away from the rind using a fork. Combine the squash meat in a baking dish with the Swiss cheese and the butter. Bake in the oven for 20 minutes. Serve immediately.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 Very Lean Meat, 1 Vegetable, 1 Fat.
Nutrition Facts: Calories 129; Calories from Fat 48; Fat 5g; Saturated Fat 3g; Cholesterol 23mg; Sodium 129mg; Carbohydrates 8g; Dietary Fiber 1g; Sugars 1g; Protein 13g.