• 2 Lbs. spaghetti squash
• 1 Tbs. margarine
• 3 clove garlic
• 1 cup choppedfresh parsley, or grated zucchini
• 1-1/4 cups plain lowfat yogurt
• freshly groundblack pepper

In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes (some varieties of squash may take longer). In a small skillet, melt margarine over medium low heat; add garlic and cook until tender, about I minute. Drain squash and cut in half crosswise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt, and pepper to taste; toss to mix. To microwave, rather than boil: Pierce spaghetti squash in 10 to 15 places with a fork; place in microwave safe dish and microwave at high (100%) power for 5 to 7 minutes per pound, or until tender when pierced with fork. Turn over halfway through cooking. Let stand 5 minutes. In a steamer: Cut squash in half crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender. Source: 5 A Day