Spaghetti squash

Yield: 6 sweet ones

Ingredients:

• 1 1/2 lb Spaghetti Squash; 1/4 ts Oregano leaves;
• 1 md Onion; chopped (1/2 c about) 1/4 ts Basil leaves;
• 1 sm Green pepper; 1/4 ts Fennel seeds;
• 1 lg Clove garlic; finely chopped 1/8 ts Pepper;
• 2 tb Olive oil; 2 tb Butter -=OR=- -=OR=-
• 2 tb Vegetable oil; 2 tb Margarine;(that's 4 me)
• 4 md Tomatoes; 1/4 c Parmesan cheese;
• 1/2 ts Salt;

Instructions:

Prick squash with fork. Cook 400 degrees oven until tender about 40 minutes. Cook and stir onion green peppers and garlic in oil in 3-qt saucepan over medium heat until onion is tender about 5 minutes. Stir in tomatoes salt oregano basil fennel and pepper. Simmer uncovered stirring occasionally 5 minutes. Cut squash into halves remove seeds and fibrous strings. Remove squash stands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. MICROWAVE DIRECTIONS: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high (100%) 5 minutes; turn squash over. Microwave until tender 4 to 6 minutes longer. Place onion green pepper garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly and microwave until onion is tender 2 to 3 minutes. Stir in tomatoes salt oregano mmicrowave until hot 2 to 4 minutes longer. Continue as directed. 1 to 1 1/2 vegetables exchanges (make it work 4 you and yours) Source: Betty Crocker New American Cooking by Whom!! Brought to you and yours via Nancy O'Brion and her Meal-Master

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