Title: Spaghetti Squash > Betty Crocker
Categories: Diabetic Vegetable Side dish
Yield: 6 Sweet ones

1 1/2	lb	Spaghetti Squash;
1	md	Onion; chopped (1/2 c about)
1	sm	Green pepper;
1	lg	Clove garlic; finely chopped
2	tb	Olive oil; =OR=-
2	tb	Vegetable oil;
4	md	Tomatoes;
1/2	ts	Salt;
1/4	ts	Oregano leaves;
1/4	ts	Basil leaves;
1/4	ts	Fennel seeds;
1/8	ts	Pepper;
2	tb	Butter =OR=-
2	tb	Margarine;(that's 4 me)
1/4	c	Parmesan cheese;

Prick squash with fork. Cook 400 degrees oven until tender about 40 minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt saucepan over medium heat until onion is tender, about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove squash stands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. MICROWAVE DIRECTIONS: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high (100%) 5 minutes; turn squash over. Microwave until tender, 4 to 6 minutes longer. Place onion, green pepper, garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly and microwave until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt, oregano, mmicrowave until hot, 2 to 4 minutes longer. Continue as directed. 1 to 1 1/2 vegetables exchanges, (make it work 4 you and yours)

Source: Betty Crocker New American Cooking by Whom!! Brought to you and yours via Nancy O'Brion and her Meal-Master

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