Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

1 medium spaghetti squash
1 cup sour cream, reduced fat
1/2 cup mozzarella cheese, part skim milk
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
Split squash in half. Scoop out all of the seeds and lay it face down on a cookie sheet
with a little water in the pan.
Bake at 350 degrees for about 45 minutes to an hour until you can squeeze it on the top
and it starts to become tender. When done scrape out the inside of the squash with a
fork, shredding it into noodle-like strands.
In a medium-sized saucepan, combine the remaining ingredients over medium-low heat
and whisk until smooth and creamy, stirring frequently to prevent burning. Add the cood
squash to the sauce and stir until thoroughly mixed and heated through. Serve
immediately.
NOTE: If you want to save some time, cut the raw squash in half lengthwise and place
in a microwave-safe covered casserole dish with 2 Tbsp. water; microwave for 10 to 12
minutes, or until tender. But be careful with cutting raw spaghetti squash. The outer skin
is very hard.
6 servings, 3 points each

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