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1 spaghetti squash (I used 1/2 of a 3.3 lb. squash

1 spaghetti squash (I used 1/2 of a 3.3 lb. squash is built on Zucchini Grated, Dried Or Finely Cut Fresh Basil, Dried Crushed Oregano, Garlic Powder, and Fresh Ground Black Pepper. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 1 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Cut spaghetti squash in half length-wise.

2. 2

   Carefuly scrape out seeds, but do not cut into the body of the squash.

3. 3

   While the squash is cooking you can prepare the other ingredients.

4. 4

   Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes.

5. 5

   Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.

6. 6

   Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.

7. 7

   In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices.

8. 8

   Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).

9. 9

   Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

10. 10

    I served it with brown rice and fresh non-fat French Bread.

11. 11

    What to do with the other half of the squash?

12. 12

    Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.