Title: Spaghetti Squash with Shallot Butter
Categories: Diabetic Side Vegetable
Yield: 8 Sweet ones

1	md	Size spaghetti squash; about 1 1/2 lb
2	tb	Minced shallots;
2	ts	Unsalted butter;

Preheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed. Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl. In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly.

Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt. Brought to you and yours via Nancy O'Brion and her Meal-Master

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