Title: Italian Baked Spaghetti Squash
Categories: Diabetic Side Vegetable Lowfat
Yield: 4 Servings

2	c	Spaghetti squash; cooked drained
8	oz	(1 cn) tomato sauce
1/2	ts	Dried oregano;
1/8	ts	Garlic powder;
1	tb	Parmesan cheese +
1	ts	Parmesan cheese

Preheat oven to 375. Place squash in a casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes or until hot and bubbly.

Per serving: 2g protein, 1g fat, 9g carb., 330mg sodium, 1mg chol., 47 calories.

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