Almost Pasta Primavera

• 3 1/2 pounds spaghetti squash medium sized
• 1 cup broccoli florets fresh flowerets
• 1 cup zucchini small, sliced
• 1 cup mushrooms fresh, sliced
• 1 cup carrots sliced
• 1 clove garlic crushed
• 3/4 teaspoons butter or reduced calorie margarine, melted
• 1 tablespoon milk, skim
• 1/2 cups ricotta cheese partly skimmed
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1/2 teaspoons liquid butter flavoring
• 1/4 teaspoons salt
• 1/2 teaspoons italian herbs
• 18 teaspoons black pepper coarsely ground, fresh

1. Wash squash; cut in half lengthwise and discard seeds.
2. Place squash, cut side down, in a Dutch oven; add 2 inches water.
3. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
4. Drain squash and cool.
5. Using a fork remove spaghetti-like strands.
6. Measure 3 cups of strands; set aside.
7. Remove remaining strands for other use.
8. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
9. Combine squash strands and vegetables, tossing gently.
10. Cover to keep warm; set aside.
11. Saute garlic in margarine in a small saucepan; remove from heat.
12. Add milk, cheese, buter flavoring, and seasonings to saucepan.
13. Cook over low heat, stirring constantly, until mixture is hot (do not boil).
14. Spoon cheese mixture over vegetable mixture, tossing gently.
15. Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges....
16. Yields 6 servings (about 77 calories, 4 1/2 grams protein, 2 1/2 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving).

broccoli florets fresh flowerets, zucchini, mushrooms, carrots, garlic, butter, milk, ricotta cheese, parmesan, liquid butter, salt, italian herbs, black pepper

Taken from recipeland.com/recipe/v/almost-pasta-primavera-2894 (may not work)