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Spaghetti squash with shallot butter

Yield: 8 sweet ones

Ingredients:

• 1 md Size spaghetti squash; 2 tb Minced shallots;

Instructions:

-about 1 1/2 lb 2 ts Unsalted butter; Preheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour until squash gives when pressed. Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds. Loosen squash strands scoop out into a warm serving bowl. In a small nonstick skillet saute shallots in butter over low heat until wilted about 4 minutes. Pour over spaghetti strands and toss lightly. Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt. Brought to you and yours via Nancy O'Brion and her Meal-Master

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