Spaghetti Squash With Fresh Tomato Sauce
Prep: 10 min   Microwave: 20 min 
Stand: 10 min   Cost per Serving: 79 cents
Spaghetti squash came by its name because its flesh, 
when cooked, separates into thin
strands.
 One 3 1/2-pound spaghetti squash, halved crosswise 
and seeds scooped out
 3 large ripe tomatoes (1 1/2 pounds), cut in 1/2-inch 
pieces (2 1/2 cups)
 1 cup loosely packed basil, rinsed, drained and coarsely 
chopped
 1/4 cup grated Parmesan cheese
 1 tablespoon olive oil
 1/2 teaspoon salt
 1/4 teaspoon crushed red pepper or to taste
1. Place squash halves, cut sides down, on waxed paper 
on bottom of microwave oven.
Microwave on high 16 to 20 minutes, rearranging squash 
twice, until strands become
loose and translucent. Let stand 10 minutes.
2. While squash cooks, mix remaining ingredients in 
a large bowl until blended.
3. When squash is cool enough to handle, use a fork 
to scrape the spaghettilike strands
of squash directly into bowl with tomato mixture.
4. Gently toss to mix. Serve immediately.
* Serves 6. Per serving: 131 cal, 4 g pro, 21 g car, 
5 g fat, 3 mg chol, 288 mg sod. Exchanges:
4 vegetables, 1 fat