Double Spaghetti Squash

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

• 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
• Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
• 2 Cook and drain spaghetti as directed on package.
• 3 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.
• Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.
  Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.
• source Betty Crocker