We're having spaghetti tonight. Psych!

Spaghetti Squash A tasty but extremely healthy alternative to real pasta

Ingredients:
-1 medium-sized spaghetti squash

-1/2 24-oz jar marinara sauce

-1/4 chopped onion

-3 cloves minced garlic

-1 teaspoon salt

-1/2 teaspoon pepper

-pinch red pepper flakes

-cooking spray

-2 basil leaves, for garnish

Directions:

-Preheat oven to 375.

-Cut spaghetti squash exactly in half lengthwise. Place rind side up on a cookie sheet lined with tin foil. Bake at 375 for 30-40 minutes.

-While spaghetti squash bakes, heat a large saucepan over medium high heat, coated with cooking spray. (You can also use a little olive oil.) Saute onion five minutes or until slightly tender. Add garlic and cook another minute. Turn heat down to low and add the sauce. Keep warm.

-When spaghetti squash is done, let it cool a few minutes. Take a fork and run down inside of the squash. It should be in the shape of small pasta noodles. Do this over a colander in case there's any excess liquid.

-Divide "pasta" evenly over two plates. Top with sauce and garnish. Yields 2 servings

Nutrition info: 200 calories per serving (estimated)

Cheers! Whatever's good with pasta. Try a fresh Chianti or Pinot Grigio.

Source: Nowhere, really. Everywhere?

Notes: Be sure to cut the squash exactly in half, or it will not bake evenly. Aside from that, there's not much way to screw this up, unless it's overcooked. Consider it a large serving of vegetables. Since the squash is a veggie and potentially bland, be sure to coose a tasty sauce with herb-like flavors.