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spaghetti squash...not totally FAT FREE, but very good...you can splurge


1 fifteen ounce container part skim ricotta
4 cloves garlic, thinly sliced, plus ¼ teaspoon minced
¼ teaspoon crushed red pepper flakes
¼ cup chopped fresh basic, plus 2 sprigs
¼ cup chopped frsh oregano, plus 2 sprigs
1 large spaghetti squash (about 5 lbs.)
1 Tablespoon Olive ol
1 medium onion, finely diced (2 cups)
2 pints cherry tomatoes, stems cut, halved
½ cup white wine
½ teaspoon salt
olive oil cooking spray

1. Wrap ricotta tightly in fine cheesecloth; place in a colander over a
bowl.  Place a heavy bowl or cans on top, let drain, refrigerated, for 3
hours or overnight.
2. Heat oven to 350.  Place sliced garlic on a baking pan coated with
olive-oil cooking spray.  Bake 15 minutes, stir every 3 minutes.  Remove
pieces as they turn golden; set aside.  Place drained ricotta, red
pepper, oregano in a bowl, combine.  Cover with plastic wrap; set
aside.  Halve squash lengthwise, remove seeds.  Place a sprig of Basil
and a sprig of oregano in each half.  Coat a baking pan with olive oil
cooking spray; carefully place squash cut sides down, on tray.  Transfer
to oven; bake until skin yields to pressure and flesh is soft, about 1
3. Heat a large saute pan over medium-high heat.  Add olive oil, minced
garlic, and onion to pan;cover.  Cook until translucent about 5
minutes.  Remove lid; add tomatoes, wine, and salt.  Cook uncovered
until tomatoes are juicy, about 5 minutes. Stir in remaining Basil and
oregano.  Remove herbs from squash; discard.  Pull strands from squash
with a fork; transfer to serving bowl.  Top with tomatoe mixture,
ricotta, and garlic slices; serve.
(8 g fat)

Tip:  Very very garlicky-may want to omit slices added in last step.