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Spaghetti squash

Here's a recipe... I think if you left out the cheese it would be
fat-free. The source is noted at the bottom of the recipe.


Recipe:   Spaghetti Squash with Tomatoes        10/16/99
Category: Vegetables

1	Spaghetti squash (2 1/2 - 3 lb)
2 Tbsp.	Water
1/2 cup	Chopped red or green sweet pepper
1/2 cup	Sliced green onions
2	Large tomatoes, chopped
2 Tbsp.	Snipped parsley
1/2 tsp.Dried dillweed
2 tsp.	Dried basil, crushed
1 Tbsp.	Parmesan cheese, grated

	Wash spaghetti squash; halve lengthwise. Scoop out seeds. 
Place squash halves, cut side down, in a baking dish. Bake in a 350° F. 
oven for 30 to 40 minutes or till tender.

	Meanwhile, in a medium nonstick skillet heat water. Add 
sweet pepper and green onions and cook for 2 minutes. Stir in 
tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes 
more or till of desired consistency.

	Using two forks, remove stringy pulp from spaghetti squash 
and place on a serving platter. Spoon tomato mixture over spaghetti 
squash. Toss to combine. Sprinkle with Parmesan cheese. 

Makes 6 servings.

Microwave directions for cooking spaghetti squash:
	Pierce squash several times with a fork, and place on paper 
towels in microwave oven. Microwave on high for 15 to 18 minutes or 
until tender, turning squash every 3 minutes. Let squash stand for 5 
minutes; cut in half lengthwise, and discard seeds. Proceed as above.

Nutrition facts per serving: 66 calories, 1 g total fat (0 g saturated
fat), 1 
mg cholesterol, 52 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. 
Daily Values: 15% vitamin A, 59% vitamin C, 5% calcium, 8% iron. 

(August 11999 Fresh From the Garden Recipe)