Monday, January 7, 2013

Nofat Crab and Butternut Squash and Spinach "Chowder"

2 cups of butternut squash, cooked until soft
8 oz. imitation crab (or canned lump crab meat)
2 cups farfalle, cooked (bowtie pasta)
1 cup fresh baby spinach, chopped
Nonstick spray
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

Serves 4
Spray a large skillet with nonstick and sautĂ© 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.

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