1 1/2 lb. spaghetti squash
1 tbsp. plus 1 tsp. butter
2 garlic cloves, minced
1 c. part skim ricotta
1 tbsp. basil
2 tbsp. parsley
1/4 tsp. salt
1 tbsp. Parmesan cheese
1 tbsp. skim milk
Pepper to taste

Cook squash in large pot of water for 30-40 minutes. Melt butter and add garlic. Cook 3-4 minutes. Add all ingredients except squash and process in food processor until smooth. Cut squash in half lengthwise and remove seeds. Scrape squash with a fork. Add to sauce. Serve in shell. Makes 8 servings. 1 serving = 1/2 P, 1 V, 1/4 Fat, 5 O.C.