MAMA's SPAGHETTI....SQUASH Contributor: Serves: 2
Ingredients:
1 Each Squash, spaghetti 15 Ounces tomatoes with green chilies 1 Each Onion -- chopped 1 Tablespoon Olive Oil	1 Tablespoon Flour 1 Clove Garlic -- Minced salt and pepper -- to taste 2 Teaspoons Parmesan cheese
Cooking Instructions:
Cut squash in half length-wise. Place squash halves, cut side down, with 1 cup of water,in microwave safe dish. Microwave on high for 10 minutes or until tender, rotating dish half way. While squash cooks, spray a skillet with non-stick cooking spray. Place half of sliced onion, along with garlic, in pan and cook over medium heat until onion is tender. Add can of tomatoes, with juice, to pan and simmer for 5 minutes. While tomatoes simmer, make roux: Measure olive oil into a small saucepan, add the remaining onion slices, and cook over medium heat until onion begins to brown. Add flour and stir to blend. Let mixture cook for a few minutes until flour browns a little. Pick out and discard the onion slices. Spoon some of the tomato mixture into the flour roux and mix. Empty contents of saucepan into tomato mixture in skillet. Stir and simmer a few minutes to thicken. Remove spaghetti squash from microwave and cool slightly. With a fork, shred pulp of squash, discarding skin. Add squash shreds to tomato mixture in skillet. Stir to blend. Scoop in to bowls and serve topped with parmesan cheese. Makes two very generous servings - really good!
Serving Suggestions:
Nutrition Facts:
CALORIES 152; FAT 8 g; PROTEIN 4 g; CARBS 19 g; FIBER 2 g; CHOL 1 mg; IRON 1 mg; SODIUM 894 mg; CALC 91 mg Serving Size 1 cup, 1/2 Squash