Name: Spaghetti Squash
Ingredients: 1 1/2 lb Spaghetti squash; 1 c Grated mozzarella cheese; 1 1/2 c Grated zucchini or diced; Green pepper; 2 c Tomato sauce; 1/2 ts Oregano; 1/2 ts Garlic powder; 1/2 ts Salt; (or less); 1 ds Pepper; 1/2 c Grated parmesan cheese

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian5	4	servings

INGREDIENTS

1 1/2	lb	Spaghetti squash
1	c	Grated mozzarella cheese
1 1/2	c	Grated zucchini or diced
		Green pepper
2	c	Tomato sauce
1/2	ts	Oregano
1/2	ts	Garlic powder
1/2	ts	Salt; (or less)
1	ds	Pepper
1/2	c	Grated parmesan cheese

INSTRUCTIONS

Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
to watch!) Holding the hot squash in a potholder, run the tines of a fork
across its pulp-and like magic, there is your spaghetti!
Mix the strands with the cheeses, zucchini or peppers, sauce, oregano,
garlic, salt and pepper in a large bowl. Scoop back into squash shells, top
with Parmesan, and bake at 350 for 20 minutes.
Per serving: 137 Calories (kcal); 4g Total Fat; (25% calories from fat); 7g
Protein; 21g Carbohydrate; 8mg Cholesterol; 1223mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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A Message from our Provider:

“God specializes in surprise endings”