Double-Spaghetti Squash

 

1

medium spaghetti squash (3 pounds)

4

ounces uncooked spaghetti, broken in half

1/4

cup chopped fresh parsley

2

tablespoons grated Parmesan cheese

2

tablespoons reduced-calorie margarine, melted

1

tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves

1/2

teaspoon garlic salt

• 1 Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
• 2 Cook and drain spaghetti as directed on package.
• 3 Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.