Ingredients Jump to Instructions ↓

  1. 1 Spaghetti squash (medium)

  2. 1 cup 237ml Cold water

  3. 2 cups 292g / 10oz Grated low-fat Swiss (or Gruyere) cheese

  4. 2 tablespoons 30ml Three Pepper Butter - (listed below) Three Pepper Butter

  5. 4 oz 113g Unsalted butter - (1 stick)

  6. 1 teaspoon 5ml Black peppercorns

  7. 1 teaspoon 5ml Red peppercorns

  8. 1 teaspoon 5ml Szechwan peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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