Cheesy Spaghetti Squash
INGREDIENTS:
4 md Russet potatoes; cut
-into 6 wedges each
Nonstick cooking spray
1 tb Mrs Dash onion herb
-seasoning
1/2 ts Salt and pepper
2 c Grated nonfat Cheddar cheese
1/2 c Nonfat sour cream
2 tb Chopped green onions
1 tb Chopped parsley
4 md Russet potatoes; cut
-into 6 wedges each
Nonstick cooking spray
1 tb Mrs Dash onion herb
-seasoning
1/2 ts Salt and pepper
2 c Grated nonfat Cheddar cheese
1/2 c Nonfat sour cream
2 tb Chopped green onions
1 tb Chopped parsley
Boil potatoes until just tender. Do not overcook or they will fall apart. Preheat oven to 400 degrees. Spray shallow baking dish with nonstick spray.
Place potatoes in baking dish, sprinkle with herb mixture, salt and pepper. Place in oven about 35-40 minutes, until brown. Sprinkle with cheese. Bake 5 minutes more, or until cheese is melted. Pour sour cream on top. sprinkle with green onions and parsley.
Serving Size 5 oz, Servings per Recipe 6, Calories 167, Total Fat 0.107 gram, Saturated Fat 0.028 gram.
FATFREE DIGEST V96 #104