Title: Spaghetti with Squash **
Categories: Pasta Vegetable Lowcal
Yield: 6 Servings
| PATTI - VDRJ67A |
| 1 | md | Spaghetti squash about 3 lbs |
| 4 | oz | Spaghetti; uncooked, broken in half |
| 1/4 | c | Fresh parsley; chopped |
| 2 | tb | Parmesan cheese; grated |
| 2 | tb | Reduced calorie margarine; melted |
| 1 | ts | Dried oregano |
| 1/2 | ts | Garlic salt |
Heat oven to 400~. Prick squash with fork. Place in ungreased 8" square
baking dish. Bake, uncovered, about 1 hour and 30 minutes or until soft.
Cook spaghetti as directed on package; drain. Cut squash lengthwise in
half; remove seeds and fibers. Reserve on half spaghetti squash for another
use. Remove spaghetti-like strands. Toss squash, spaghetti and remaining
ingredients. 6 servings.
(115 caloreis per serving).