MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Spaghetti Squash with Shallot Butter
Categories: Diabetic, Side dishes, Vegetables
     Yield: 8 sweet ones

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