Title: Svelte Spaghetti with Spaghetti Squash
Categories: Pasta Vegetable Side dish
Yield: 8 Servings

1		Spaghetti squash, about 2 1/2 lb
1 1/2	c	Chicken broth
10	oz	Pkg frozen baby lima beans
2	tb	Fresh or 2 ts dried thyme
1 1/2	ts	Grated lemon peel
2	qt	Lightly packed rinsed and drained spinach leaves, sliced int
12	oz	Dried spaghetti

Pierce squash shell in several places. Place in a shallow pan slightly larger than squash. Bake, uncovered, in a 350øF oven until shell gives readily when pressed, about 1 1/2 hours. (Or, to cook in a microwave oven, halve squash lengthwise and remove seeds. Line oven with microwave-safe plastic wrap. Lay squash cut side down on plastic. Cook, uncovered, at full power for 5 minutes. Rotate pieces 1/2 turn. Continue cooking, rotating every 5 minutes, until squash gives to fingertip pressure, 10 to 15 minutes longer.)

Halve squash lengthwise and scoop out seeds. Scrape squash from shell, using a fork to loosen the strands. Put in a 3 to 4 quart pan. Stir in the broth, lima beans, thyme and lemon peel. Cover and bring to a boil over high heat. Reduce heat and simmer until limas are tender to bite, about 5 minutes. Stir often. Add spinach. Cover and cook until leaves wilt, 1 to 2 minutes.

Meanwhile, fill a 5 to 6 quart pan 3/4 full of water. Cover. Bring to a boil over high heat. Add spaghetti and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta in a colander. Return to pan. Genly mix in squash mixture. Pour into a serving bowl.

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