Instructions: Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degree oven for 30 to 40 minutes, or till tender.

Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside.

In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, Splenda, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency.

Using a fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato sauce over squash.

This recipe yields 4 servings;

Comments: Spaghetti squash, a bright yellow, football-shaped vegetable, has a pale yellow stringy flesh that resembles spaghetti when cooked. After baking, run the tines of a fork down the inside of the squash to separate it into strands. This dish can be made with a rich meat sauce also. With a meat sauce, generous toppings of parmesan and/or romano cheeses make this Italian feast come alive!

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