Low-Fat Curry Dip

Name: Low-Fat Curry Dip
Ingredients: 1/2 lb. tofu; 1 tsp. curry; 1 Tbsp. lemon juice; 1/2 tsp. cumin; 1/3 c. mango chutney; 2 Tbsp. oil; pinch of cayenne pepper; 1/2 spaghetti squash, cooked *; 4 carrots, grated; 3/4 c. grated Mozzarella cheese; garlic powder and parsley to taste; other spices of your choice to taste; 3 to 4 pats margarine

13 ingredients

4 steps

Ingredients

1/2 lb. tofu
1 tsp. curry
1 Tbsp. lemon juice
1/2 tsp. cumin
1/3 c. mango chutney
2 Tbsp. oil
pinch of cayenne pepper
1/2 spaghetti squash, cooked *
4 carrots, grated
3/4 c. grated Mozzarella cheese
garlic powder and parsley to taste
other spices of your choice to taste
3 to 4 pats margarine

Directions

1

Separate squash from its shell and place in a 9 x 12-inch greased baking dish.
2

Mix in carrots, margarine and seasonings. Top with Mozzarella.
3

Bake at 350° for 10 to 15 minutes or until cheese is melted and dish is heated through.
4

Makes 6 to 8 (1/2 cup) portions.