Healthy Spaghetti Squash

• 1 spaghetti squash
• 1 1/2 tablespoons butter or 1 1/2 tablespoons acceptable margarine
• 3 tablespoons arrowroot
• 2 cups skim 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

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.

squash, butter, arrowroot, milk, milk powder, mushrooms, onion, broccoli florets, garlic powder, basil

Taken from www.food.com/recipe/healthy-spaghetti-squash-126825 (may not work)