Title: Double Spaghetti Squash (Bc)
Categories: Entree Diet Vegetable Pasta
Yield: 4 Servings

1	md	Spaghetti squash, about 3 lb
4	oz	Spaghetti, uncooked, broken
		In half
1/4	c	Parsley, chopped fresh
2	tb	Parmesan cheese, grated
2	tb	Margarine, melted, lo-cal
1	tb	Oregano leaves, chopped
		Fresh or 1 ts dried
1/2	ts	Garlic salt
RCROCKETT

Heat oven to 400 degrees F. Pierce squash with fork; place in ungreased

square baking dish, 8x8x2 inches. Bake uncovered about 1 1/2 hours or until tender. Cook and drain spaghetti as directed on package. Cut squash lengthwise in half; remove seeds and fibers (reserve one half for another use). Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell if desired.

Microwave Directions: Pierce squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 16 to 19 minutes, turning

squash over after 8 minutes, until tender. Let stand 10 minutes. Continue as directed.

Calories 245, calories from fat 55, fat 6g, saturated far 2g, cholesterol 2mg, sodium 240mg, dietary fiber 10g, protein 8g, vitam A 100%, vitamin C 28%, calcium 10%, iron 16%. From Betty Crocker Low-Fat Cooking, March 1995

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