1 (3 to 4 lb.) spaghetti squash
2 tbsp. butter
1 tbsp. olive oil
3 cloves shallots, chopped
1 stalk broccoli
Pinch mixed herbs
Parmesan and Romano cheese, grated

Pierce squash with knife point. Place in a 350 degree oven and bake, turning a couple of times. Bake until sides are soft, 45-60 minutes (less time on the grill and turn more often - you may want to wrap in foil!). Let squash cool until you can handle it. Cut in half lengthwise and remove seeds. With a fork pull out the spaghetti and place in a large bowl. Sprinkle with Butter-Buds (butter substitute).

Cut 1 inch off end of broccoli and with a paring knife or vegetable peeler, peel the stalk. Cut off florets, slice the stalk diagonally in 1/8 inch slices.

Heat oil and butter in large skillet over medium heat. Add shallots; cook 3 minutes. Add broccoli stalk slices; cook 5 minutes. Add florets and herbs; cook until tender-crisp. Toss with squash and sprinkle with cheese. Toss again and serve.