[bizlawchik]

6 servings
1V, 1/2Fa per serving

1 spaghetti squash (2 1/2-3lb or use two smaller ones)
1/2c water
3T Light butter (I like Land O'Lakes)
1/4 Low Sodium Chicken Broth
1 teaspoon fresh thyme (or 1/3 teaspoon dried)
1 teaspoon fresh oregano (or 1/3 teaspoon dried)

1. Preheat oven to 350.

2. Cut spaghetti squash in half lengthwise.

3. Using a melon baller or a fork, scoop out the pulp and seeds.

4. Put cut side down in roasting pan. Pour water into pan and cover with foil. Bake for 1hr., or until tender when poked with a fork.

5. Remove from oven, but keep covered.

6. In a small bowl, melt butter and broth in microwave (30-60 seconds). Add herbs to butter mixture and stir.

7. While holding squash with a towel over a large bowl, take a fork and pull the inside of the squash away from the skin. It will shred like "spaghetti".

8. Add the butter mixture and mix together.

OPTIONAL - ADD 1oz OF KRAFT REDUCED FAT SHREDDED PARMESAN CHEESE FOR AN ADDITIONAL 1/2D. THIS ADDITIONAL 1oz WILL BE ENOUGH FOR TWO SERVINGS. SO 1 CUP WOULD BE (V, Fa, 1/2D)