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

     Title: Spaghetti Squash
Categories: Diabetic, Vegetables, Side dishes
     Yield: 6 sweet ones

 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;

 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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