MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Spaghetti Squash
  Categories: Diabetic, Vegetables, Side dishes
       Yield: 6 sweet ones
   1 1/2 lb Spaghetti Squash;                 1/4 ts Oregano leaves;
       1 md Onion; chopped (1/2 c about)      1/4 ts Basil leaves;
       1 sm Green pepper;                     1/4 ts Fennel seeds;
       1 lg Clove garlic; finely chopped      1/8 ts Pepper;
       2 tb Olive oil;                          2 tb Butter
            -=OR=-                                   -=OR=-
       2 tb Vegetable oil;                      2 tb Margarine;(that’s 4 me)
       4 md Tomatoes;                         1/4 c  Parmesan cheese;
     1/2 ts Salt;                          
   Prick squash with fork.  Cook 400 degrees oven until tender about 40
   minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt
   saucepan over medium heat until onion is tender, about 5 minutes.
   Stir in tomatoes, salt, oregano, basil, fennel and pepper.  Simmer
   uncovered, stirring occasionally, 5 minutes.  Cut squash into halves,
   remove seeds and fibrous strings.  Remove squash stands with two
   folks; toss with margarine and cheese.  Spoon tomato mixture over
   squash. MICROWAVE DIRECTIONS: Pierce squash in several places to
   allow steam to escape.  Place squash on paper towel in microwave.
   Microwave on high (100%) 5 minutes; turn squash over.  Microwave
   until tender, 4 to 6 minutes longer.  Place onion, green pepper,
   garlic and oil in 1 1/2 qt microwavable casseroles.  Cover tightly
   and microwave until onion is tender, 2 to 3 minutes.  Stir in
   tomatoes, salt, oregano, mmicrowave until hot, 2 to 4 minutes longer.
   Continue as directed. 1 to 1 1/2 vegetables exchanges, (make it work
   4 you and yours)
   Source: Betty Crocker New American Cooking by Whom!!
   Brought to you and yours via Nancy O'Brion and her Meal-Master