Spaghetti Squash with Shallot Butter

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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.
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