• 1 spaghetti squash, cut into quarters and seeds discarded
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 clove garlic, crushed
• 2 Tbs. oil-packed sun-dried tomatoes* (optional), drained and chopped
• 2 Tbs. parsley, chopped

Place squash in a steamer basket cut side down over boiling water. Cover saucepan and steam 40 minutes or until squash is tender. (To microwave, cover squash pieces with plastic wrap. Poke a few holes to allow steam to vent. Place in a shallow casserole dish and microwave on high 15 minutes, turning halfway through cooking. Remove squash from oven and let stand 10 minutes.) Melt butter in a heavy nonstick skillet over medium low heat. Sauté garlic 2 minutes. Stir in tomatoes. Scoop out squash from shell with a fork into a bowl, pulling into strands. Pour garlic butter over squash and toss. Sprinkle with parsley and season with pepper to taste.

Per serving: calories 87, fat 4.7g, 46% calories from fat, cholesterol 10mg, protein 1.1g, carbohydrates 11.1g, fiber 2.4g, sugar 0.1g, sodium 28mg, diet points 2.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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* This ingredient not included in nutritional information.