Ingredients
1
medium spaghetti squash (3 pounds)
4
ounces uncooked spaghetti, broken in half
1/4
cup chopped fresh parsley
2
tablespoons grated Parmesan cheese
2
tablespoons reduced-calorie margarine, melted
1
tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt
Preparation
Heat oven to 400° F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes 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 to serve.
