Instructions: 1. Cook squash:
a. [Ellens note - have to microwave a few minutes before being able to cut into halves or quarters] Pierce spaghetti squash in 10 to 15 places with a fork. Place halves or quarters cut side up on microwave-safe baking dish; cover with plastic wrap. Microwave on 100% power approximately 7 to 8 minutes per pound or until flesh is tender when pierced with a fork.

Turn pieces over halfway through cooking. Let stand 5 minutes. or b. In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with a skewer, about 30 minutes (but some varieties of spaghetti squash may take longer).

or c. Cut squash in half crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender.

2. In a small skillet, melt margarine over medium-low heat; add garlic and cook until tender, about 1 minute.

3. Drain squash and cut in half crosswise. [Cutting the squash lengthwise cuts the strands in half.] Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt (if using), and pepper to taste; toss to mix.

Makes 8 servings.

NOTES : The only time I made this, I used the microwave to cook the spaghetti squash, only because I dont own a pot large enough to have contained the squash for cooking on top of the stove. The parsley and garlic provided the only noticeable flavours in this dish, but fortunately I like parsley and garlic.

For variety, you
might try other fresh herbs, such as dill or basil, or sauces that you would normally put on pasta. I dont normally use margarine, but this recipe works equally well with 1 tablespoon butter, or less fat if you prefer.

I am also planning to experiment with cooking the squash, then mixing the strands with pesto sauce (not made low-fat in my house, so I wont post here), or with slightly cooked minced garlic.

by Ellen Pickett, Toronto, Canada.

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