Spaghett squash is a foot-ball shaped squash with a pale to dark yellow shell and pale yellow flesh that resembles spaghetti. It has a bland, crisp and lightly sweet flavor.

The preparation time: 15 minutes, Cooking time: 20 minutes, Cooling time: 15 minutes

1		Spaghetti squash
2		Tomatoes, seeded and chopped
1		Cucumber, peeled and chopped
1		Green pepper, seeded and diced
1		Yellow pepper, seeded and diced
1/2	cup	Reduced fat Italian salad dressing

• Cut squash lengthwise and remove the seeds.
• Place squash, cut side down in a Dutch oven with 2 inches of water. Cover and bring to a boil; reduce heat and simmer for 20 minutes until tender.
• Drain and cool squash at least 15 minutes.
• Remove spaghetti-like strands using a fork and transfer in a large salad bowl.
• Add vegetables and mix lightly.
• Add dressing and toss.

• Calories: 63, Fat: 2 g, Sodium: 123 mg