Recipe - Italian Baked Spaghetti Squash

2 cup Cooked, drained spaghetti
squash
1 8 oz. can tomato sauce
One half teaspoon Dried oregano
1/8 teaspoon Garlic powder
1 tablespoon Plus
1 teaspoon Parmesan cheese

Preheat oven to 375. Place squash in a casserole that has been sprayed with
a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder
and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes
or until hot and bubbly.

Per serving: 2g protein, 1g fat, 9g carb., 330mg sodium, 1mg chol., 47
calories.
Posted to MCRecipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997