1/2 spaghetti squash
1 c. grated zucchini
1 c. Ragu Garden Style spaghetti sauce with extra tomatoes and garlic or spaghetti sauce (no oil, no meat)
1/4 tsp. pepper
1/8 tsp. basil leaves
Dash of garlic powder

Cut squash in half lengthwise and clean out seeds. Place squash, cut side down, in a pot with 2 inches of water. Cover and boil for 20 minutes. If you are using a microwave, place squash, cut side up, in a dish with 1/4 cup water. Cover with a clear wrap and cook 7 to 8 minutes. Run fork over inside of cooked squash to get spaghetti-like strands.

Scoop out spaghetti from 1/2 cooked squash. Add the other ingredients. Mix well and spoon back into empty squash. Sprinkle on 2 tablespoons grated Parmesan cheese and bake at 350 degrees for 20 minutes.

This exciting squash will separate into spaghetti-like lengths and have the texture of firm, cooked spaghetti. It has only 66 calories in an 8 ounce serving.