Ingredients
1 spaghetti squash
1 1/2 tablespoons butter or acceptable margarine
3 tablespoons arrowroot
2 cups skim or nonfat milk
1/4 cup instant dry milk powder
1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
2 cups broccoli florets
1 teaspoon vegit all-purpose seasoning
1/2 teaspoon garlic powder
2 teaspoons basil
Directions
1-For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
2-Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
3-When squash is done, it will be soft when squeezed.
4-Slice in half, remove seeds, and pull “spaghetti” strands free with a fork.
5-Oven method: Preheat oven to 350 degrees.
6-Cut squash in half lengthwise; remove the seeds.
7-Place cut side down in baking pan and add a small amount of water.
8-Bake for 45 minutes.
9-After cooking, pull strand free with a fork.
10-For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
11-Remove pan from heat; stir in milk.
12-Return to heat and bring to a boil, stirring constantly.
13-Add remaining ingredients- Heat through and serve over cooked spaghetti squash.
