Source: dLife

Thin strands of squash tossed with a delicious garlic broth, topped with Parmesan cheese.

Servings

3 lb spaghetti squash , halved lengthwise and seeded
2 tbsp fresh chopped green onion
1 tsp minced garlic
1 tbsp butter (up to 2 tbsp)
0.25 cup low sodium vegetable broth
1 tsp italian seasoning
0.33 cup grated Parmesan cheese
1 pinch salt , to taste (optional)

1 Preheat oven to 350°F.
2 In shallow baking dish, place squash, flesh side down. Pierce skin several times with fork. Add 1/2" hot water, cover with foil and bake 30 to 40 minutes or until squash is soft.
3 Remove squash from baking dish. With fork, gently scrape strands of squarsh into serving bowl.
4 In small saucepan, over medium heat, melt margarine. Add green onions and garlic; cook 3 to 4 minutes, until soft.
5 Add broth and Italian seasoning. Bring to a boil.
6 Pour sauce into bowl of spaghetti squash. Add cheese, salt and pepper to taste. Toss gently. Serve hot.