Spaghetti Squash

Yield: 6 sweet ones

1 1/2 lb Spaghetti Squash; 1/4 ts Oregano leaves;
1 md Onion; chopped (1/2 c about) 1/4 ts Basil leaves;
1 sm Green pepper; 1/4 ts Fennel seeds;
1 lg Clove garlic; finely chopped 1/8 ts Pepper;
2 tb Olive oil; 2 tb Butter
-=OR=- -=OR=-
2 tb Vegetable oil; 2 tb Margarine;(thats 4 me)
4 md Tomatoes; 1/4 c Parmesan cheese;
1/2 ts Salt;

Prick squash with fork. Cook 400 degrees oven until tender about 40
minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt
saucepan over medium heat until onion is tender, about 5 minutes.
Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer
uncovered, stirring occasionally, 5 minutes. Cut squash into halves,
remove seeds and fibrous strings. Remove squash stands with two
folks; toss with margarine and cheese. Spoon tomato mixture over
squash. MICROWAVE DIRECTIONS: Pierce squash in several places to
allow steam to escape. Place squash on paper towel in microwave.
Microwave on high (100%) 5 minutes; turn squash over. Microwave
until tender, 4 to 6 minutes longer. Place onion, green pepper,
garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly
and microwave until onion is tender, 2 to 3 minutes. Stir in
tomatoes, salt, oregano, mmicrowave until hot, 2 to 4 minutes longer.
Continue as directed. 1 to 1 1/2 vegetables exchanges, (make it work
4 you and yours)

Source: Betty Crocker New American Cooking by Whom!!
Brought to you and yours via Nancy OBrion and her Meal-Master