INGREDIENTS

INSTRUCTIONS

This took about 8 minutes of working time, 7 minutes of microwaving while
getting the rest ready, and then waiting 20 minutes while it baked. Smell
and taste was delicious.
(This dish requires 20 minutes of baking, but the first part of the
preparation of the spaghetti squash can be done stovetop or microwave.
Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do
not cut into the body of the squash. While the squash is cooking you can
prepare the other ingredients.
Stovetop: place half squash cut side down in a pot with 2" (5 cm) water,
cover and boil for 20 minutes. 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.
Squash is half cooked. With fork, scrape out squash to produce
spaghetti-like strands. A thin, hard shell will be left.
In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and
spices. 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).
Bake at 350 degrees F. (175 C.) for 20 minutes or until done.
Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than
0.25 g  fat.
(This recipe was adapted from a sticker attached to a spaghetti squash by
Linden Associated Growers, Linden, CA.)
I served it with brown rice and fresh non-fat French Bread. It would be an
ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash?  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. Date: Fri, 03 Dec 93 22:03:06 EST From:
ak412@freenet.carleton.ca (Dr. Neal Pinckney) Converted to MM format by
Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99

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