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Spaghetti Squash
Yield: 4 servings (1VEGETABLE EXCHANGE). Calories: 23, Cholesterol: 0miligram, Carbohydrates: 5 grams, Protein: 1 gram, Sodium: 1miligram; FAT: 0g;
Recipe courtesy of www.recipesource.com.
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Ingredients 
1 medium sized spaghetti squash (About 1 1/2 lbs.)
1 pinch pepper |
Directions
1. Cut squash in half lengthwise.
2. In a kettle or boiling water, cook squash 30 minutes or until squash will separate in strands when probed with a fork.
3. Remove when tender and discard seeds.
4. With fork, scrape out pulp into a serving dish and sprinkle with pepper.
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