Weight Watchers Ricotta Spaghetti Squash Recipe

• 1 1/2 pound spaghetti squash
• 1 tbsp. plus 1 teaspoon diet butter
• 2 garlic cloves, chopped
• 1 c. part skim ricotta
• 1 tbsp. basil
• 2 tbsp. parsley
• 1/4 teaspoon salt
• 1 tbsp. Parmesan cheese
• 1 tbsp. skim lowfat milk
• Pepper to taste

1. Cook squash in large pot of water for 30-40 min.
2. Heat butter and add in garlic.
3. Cook 3-4 min.
4. Add in all ingredients except squash and process in food processor till smooth.
5. Cut squash in half lengthwise and remove seeds.
6. Scrape squash with a fork.
7. Add in to sauce.
8. Serve in shell.
9. Makes 8 servings.
10. 1 serving = 1/2 P, 1 V, 1/4 Fat, 5 O.C.

squash, butter, garlic, ricotta, basil, parsley, salt, parmesan cheese, milk, pepper

Taken from cookeatshare.com/recipes/weight-watchers-ricotta-spaghetti-squash-18079 (may not work)