1 (3 pound) spaghetti squash
1 tablespoon fresh parsley, minced
2 teaspoons reduced fat margarine
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of dried sage

Wash squash and cut in half lengthwise. Remove and discard seeds and place squash cut side down in a large pot. Add water to a 2-inch depth and bring to boil. Cover, reduce heat and simmer for 20-25 minutes or until tender. Drain squash and allow to cool. Scrape inside of squash with tines of a fork to remove the spaghetti-like strands. Place stands in a serving bowl, add next 5 ingredients and toss to coat.

Makes 6-8 Servings
Serving Size: 6 ounces