1 med. spaghetti squash
4 oz. uncooked spaghetti, broken in half
1/4 c. chopped fresh parsley
2 tbsp. grated Parmesan cheese
2 tbsp. reduced calorie butter, melted
1 tbsp. chopped fresh or 1 tsp. dried oregano leaves
1/2 tsp. garlic salt

Heat oven to 400 degrees. Prick squash with fork. Place in ungreased square baking dish, 8 x 8 x 2 inches. Bake uncovered about 1 hour 30 minutes or until soft.

Cook spaghetti as directed on package; drain. Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return mixture to squash shell. Makes 6 servings.