Monday, January 7, 2013
Nofat Crab and Butternut Squash and Spinach "Chowder"
8 oz. imitation crab (or canned lump crab meat)
2 cups farfalle, cooked (bowtie pasta)
1 cup fresh baby spinach, chopped
2 large jalapenos, veined and seeded, chopped
1/2 cup green onions, chopped
2 cloves garlic, minced
1 cup nonfat yogurt
2 cups water
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
Spray a large skillet with nonstick and sauté the onion, garlic and jalapenos, lightly. Meanwhile, blend the squash, yogurt and water together in a blender or food processor, adding more or less water to get the consistency you like. Stir this into the skillet veggies, add the crab, farfalle and spinach. Add salt, pepper and paprika and heat over low until crab is heated through.