Squash Au Gratin

Spaghetti squash turns into a magical plant of pasta and is wonderful served with the same sauces. Shaped like a small watermelon, it cooks quickly in the microwave in just five minutes per pound.

Ingredients:
1 tablespoon olive oil
One medium onion, chopped
One, 2-pound spaghetti squash, cut, seeded and steamed (see preparation below)
2 tablespoons fresh basil, chopped
Pinch of salt
1/4 teaspoon pepper, ground
2 tablespoons fat free Parmesan cheese (or use fresh grated, if preferred)

Directions:
Heat oil in a non-stick skillet. Cook onion until soft, about six minutes. Remove from heat.

Scrape cooked strands from the squash into a large bowl. Fluff with a fork. Preheat broiler.

Add onions, basil, salt and pepper to squash strands. Toss well. Place mixture in a 1-quart oven-safe baking dish. Sprinkle with Parmesan cheese. Broil for two minutes. Serve immediately.

Selection and Storage:
Look for smooth, hard skinned spaghetti squash without mold or soft spots.

Preparation:
Cut squash into quarters. Scrape out seeds. In a large pot, add 2-inches of water. Bring to a boil. Put squash, skin side up, in a steamer basket. Lower into pot; cover. Steam for 20 minutes. Check for doneness. Continue steaming if necessary. When done, let cool. In a raking motion, drag a fork across squash to loosen strands.

Recipe makes six servings.

Nutritional Information:
Calories 89
Carbohydrates 14g
Protein 2g
Cholesterol 1mg
Sodium 41mg
Fiber 4g
Fat 2g (4g with regular Parmesan)