MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spaghetti Squash with Shallot Butter
  Categories: Diabetic, Side dishes, Vegetables
       Yield: 8 sweet ones
  
       1 md Size spaghetti squash;              2 tb Minced shallots;
            -about 1 1/2 lb                     2 ts Unsalted butter;
  
   Preheat oven to 350 degrees.  Pierce in several places with a fork.
   Place on rimmed baking sheet.  Bake for 45 minutes to 1 hour, until
   squash gives when pressed.  Turn over after 30 minutes. Cut squash in
   half; scrape out and discard seeds.  Loosen squash strands, scoop out
   into a warm serving bowl.  In a small nonstick skillet, saute
   shallots in butter over low heat until wilted, about 4 minutes.  Pour
   over spaghetti strands and toss lightly.
   
   Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g;
   CAR: 6g; CHO: 3mg; SOD: 156mg;
   
   Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin &
   Frances Towner Giedt.
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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