PER SERVING (1/4th of recipe, about 1 1/2 cups): 171 calories, 3.5g fat, 429mg sodium, 25.5g carbs, 5g fiber, 10g sugars, 9g protein -- PointsPlus® value 4*
FOUR kinds of cheese. We spoil you, but you're worth it...
1 spaghetti squash (about 4 1/2 lb.)
1 stick light string cheese
1 1/2 cups frozen mixed petite vegetables
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
1 tbsp. reduced-fat Parmesan-style grated topping
Preheat oven to 400 degrees.
Microwave whole squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
Meanwhile, break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Scrape out squash strands with a fork, and transfer to a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and cover to keep warm.
Microwave frozen veggies in a microwave-safe bowl for 2 minutes. Stir well. Microwave for 1 minute, or until hot. Drain any excess water, and transfer veggies to the bowl with the squash strands.
In a small microwave-safe dish, microwave cheese wedges for 20 seconds, or until hot. Add to the large bowl along with shredded string cheese and cheddar cheese. Stir until cheeses have melted and are well mixed.
Serve sprinkled with Parm-style topping. Eat up!
MAKES 4 SERVINGS