Winter Squash

Spaghetti Squash with Parsley & Garlic

For a smaller squash, simply adjust the other ingredients accordingly.

1 spaghetti squash (about 4 pounds)
1 tablespoon butter
3 cloves garlic, minced
1 cup coarsely chopped fresh parsley
1¼ cup low fat plain yogurt
Freshly ground pepper

In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes. In a small skillet, melt butter over medium low heat; add garlic and cook until tender, about 1 minute. Drain squash and cut in half lengthwise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen strands; scoop out into serving bowl. Add garlic mixture, parsley, yogurt, and pepper to taste; toss to mix.

Makes 8 side dish servings.

From www.5aday.com.

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