Creamy Cheesy Spaghetti Squash with Sundried Tomatoes and Basil


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Servings - 6   Serving Size - 1/6th of recipe  Point value per svg - 2 points  PointsPlus per svg - 2 points

Calories - 95.4  Total fat - 4g  Fiber - 1.6g  Protein - 5.4g  Carb - 9.5g


3 cups spaghetti squash, cooked and scraped from skin

1 cup of 1% milk or skim milk

6 wedges of Laughing Cow Light Cheese

2 TBS. Parmesan cheese, grated

1 TBS. butter spread ( such as Brummel and Brown )

1 tsp. garlic powder

salt and pepper, to taste

1/4 cup of sundried tomatoes, NOT packed in oil, chopped

1/4 cup fresh chopped basil OR 1 tsp. dried basil


 In a small saucepan, over med low heat, melt the milk, cheeses, butter spread, salt and pepper and garlic powder.  Stir frequently until it becomes thick and cheeses melt.  Add the sundried  tomatoes and the basil, stir to combine. Take off heat.  Pour over the cooked spaghetti squash.  Garnish with more basil and Parmesan cheese. I will confess, I didn't have fresh basil, so I used dried...but I think it would be that much better with fresh, so if you have it, use it! 


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