This flavorful squash can always be found in the kitchen at the Ranch as a creative replacement for white pasta. Add turkey meatballs and a salad and you have a meal.
Olive oil cooking spray
1 medium spaghetti squash (about 1 1/2 pounds)
2 cups low fat marinara sauce
2 tablespoons chopped fresh basil or parsley
2 tablespoons grated Romano or Parmesan cheese
Preheat oven to 375 degrees Fahrenheit. Lightly coat a baking sheet with cooking oil spray.Wash the outside of the squash and cut in half lengthwise. Remove seeds. Pierce the outside of each half a few times with a fork. Place squash cut side down on baking sheet and bake until very tender when tested with a fork, about 45 minutes. Cool slightly. Meanwhile, warm pasta sauce and prepare remaining ingredients. Keep sauce warm. Using the tines of a fork, rake the spaghetti-like threads of squash into a mixing bowl. Discard skin. There will be about 3 cups of spaghetti squash. Pour hot pasta sauce over squash and toss gently. Divide “spaghetti” between serving plates and garnish with herbs and cheese. Yield: 4 servings