Spaghetti Squash w/Parmesan & Romano

Add a small salad, a slice of Italian bread, a meatball and you’ll have complete meal!

Preparation Time: 20 minutes
1 (3 lb) spaghetti squash ½ cup parsley, finely chopped salt and pepper to taste 2 garlic cloves, minced and crushed 2 Tbsp Parmesan and Romano cheese 1 Tbsp margarine
Microwave squash on high for 9 minutes. Let cool and remove spaghetti-like strands. Place spaghetti strands in colander and let drain over a bowl. Sauté garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands. Sprinkle with cheese, salt and pepper, and toss again. Serve.
Serves: 4
2 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 120 Total Fat: 4.5g Saturated Fat: 1g % of Calories from Fat: 34% % Calories from Sat Fat: 7.5%		Protein: 3g Carbohydrates: 20g Cholesterol: 0mg Dietary Fiber: 4g Sodium: 120mg
Each serving provides: An excellent source of vitamins A, C and K, and a good source of fiber, potassium, manganese, calcium, and vitamins B3 and B6.

Recipe courtesy of University of Illinois Extension Family Nutrition Program.
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