Olive oil cooking spray
\n1 medium spaghetti squash (about 1 1\/2 pounds)
\n2 cups low fat marinara sauce
\n2 tablespoons chopped fresh basil or parsley
\n2 tablespoons grated Romano or Parmesan cheese
\nPreheat oven to 375 degrees Fahrenheit. Lightly coat a baking sheet with cooking oil spray.<\/p>\n
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 \u00ef\u00bf\u00bdspaghetti\u00ef\u00bf\u00bd between serving plates and garnish with herbs and cheese.<\/p>\n
Yield: 4 servings
\nCalories: 125
\nFat: 4g
\nFiber: 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n