Italian Baked Spaghetti Squash
pasta, vegetables
2 cup cooked, drained spaghetti squash
1 8 oz. can tomato sauce
1/2 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.
Yield: 4 servings
