8 oz. butter
8 oz. spaghetti, broken into 1" pieces
3 c. chicken broth
2 med. zucchini
2 med. yellow squash
1 sm. onion, chopped
4 fresh tomatoes, diced
1 lb. cottage cheese
1 tsp. basil
1/2 tsp. oregano
1 tbsp. Accent
Parmesan cheese

Melt 4 ounces butter in a large pot. Add spaghetti and toast until golden brown. Add chicken broth and cook until almost tender. Meanwhile, saute zucchini, yellow squash and onion until tender crisp. Mix cottage cheese with basil, oregano and Accent. Place alternating layers of toasted spaghetti, zucchini mixture, cottage cheese and diced tomatoes in casserole dish. Top with Parmesan cheese. Place in 350 degree oven and bake uncovered for 30 minutes. Yield: 8 servings.