- for 5 minutes; drain. Add to tomato mixture.
- When squash is cool enough to handle, use a fork to separate strands;
- toss with tomato mixture. Serve with Parmesan cheese. Yield: 5
Nutritional Facts: One serving (3/4 cup) equals 132 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 336 mg sodium, 23 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.