2 tsp. each olive oil and butter
1 clove garlic, minced
1/2 c. sliced mushrooms
1 1/2 c. canned ready cut tomatoes
2 c. cooked spaghetti squash strands
Salt and pepper to taste
1/2 c. chopped onions
1/4 c. chopped parsley
1/2 tsp. dried basil
3/4 c. grated Parmesan cheese

In a large non-stick skillet heat olive oil and butter. Saute garlic and onions until onions are translucent about 5 minutes, add mushrooms and saute 2 minutes longer, stir in tomatoes, parsley and seasonings, cover and simmer gently for 15 minutes, stir in half of the Parmesan cheese, reheat spaghetti squash and arrange strands on serving platter, spoon sauce over squash and sprinkle with remaining cheese.

How to cook spaghetti in microwave. Cut squash in half, scoop out seeds and place cut sides down, in microwave safe dish. Add 1/3 cup water. Cover with plastic wrap. Microwave on high (100% power) for 10 to 12 minutes, or until tender, turning dish after 5 minutes. Drain and cool. Yield: 4 servings - 158 calories - 1 bread, 1 meat, 1 fat, 2 vegetables.