Instructions: (This dish requires 20 minutes of baking, but the first part of the preparation of the spaghetti squash can be done stovetop or microwave.

Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes.

Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high ()600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with

nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Serves 6. Each 8 oz (.25 l.) serving has 66 cal, less than 0.25 g fat.

(This recipe was adapted from a sticker attached to a spaghetti squash by

I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla.

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