Ingredients

3-1/2 pounds spaghetti squash
1 C. broccoli flowerets, fresh
1 C. zucchini, small, sliced
1 C. mushrooms, fresh, sliced
1 C. carrots, sliced
1 clove garlic, small, crushed
3/4 tsp. reduced calorie margarine, melted
1 Tbsp. skim milk
1/2 C. part sk

Cooking Instructions

Wash squash. Cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork, remove spaghetti-like strands. Measure 3 cup of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp and tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. e garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)