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.

Ingredients

1 medium spaghetti squash (about 3 lb/1.5 kg)
4 ounces (113 g) uncooked spaghetti, broken in half
1/4 cup (50 mL) chopped fresh parsley
2 tablespoons (30 mL) grated Parmesan cheese
2 tablespoons (30 mL) reduced-calorie margarine, melted
1 tablespoon (15 mL) fresh oregano leaves or 1 teaspoon (5 mL) dried oregano leaves
1/2 teaspoon (2 mL) garlic salt

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1

Heat oven to 400º F (200°C). Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches (20x20x5 cm). 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 fibres. 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.

Did You Know? Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.
Time Saver: 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.