Creamy Cheesy Spaghetti Squash with Sundried Tomatoes and Basil

I'll be honest with you, spaghetti squash is one of those things I had never tried up until about a year ago...and MY GOODNESS....why I had not tried it before is a mystery...because it is DELICIOUS.  Its very easy to cook and has an extremely mild flavor.  It scrapes up in strands once it is cooked, and the cooked strands not only resemble spaghetti, but are a really suitable replacement for it.   I cook mine in the microwave, although you can also roast it in the oven.  To microwave it, slice it in half (this is the hardest part to preparing one, the skin is very tough), scoop out the seeds and pulp, salt and pepper both cut halves, turn them upside down in a microwave safe dish, cover with plastic wrap, and microwave until the tops feel hollow when you push on them.  The time will vary with microwaves, but it takes about 10 minutes for a small spaghetti squash to cook in mine.  Once it's done, let it cool a bit so you can handle it, then, using a fork, scrape out the strands into a bowl...and voila! 

 

Creamy Cheesy Spaghetti Squash with Sundried Tomatoes and Basil 

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Servings - 6   Serving Size - 1/6th of recipe  Point value per svg - 2 points  PointsPlus per svg - 2 points+

Calories - 95.4  Total fat - 4g  Fiber - 1.6g  Protein - 5.4g  Carb - 9.5g

3 cups spaghetti squash, cooked and scraped from skin

1 cup of 1% milk or skim milk

6 wedges of Laughing Cow Light Cheese

2 TBS. Parmesan cheese, grated

1 TBS. butter spread ( such as Brummel and Brown )

1 tsp. garlic powder

salt and pepper, to taste

1/4 cup of sundried tomatoes, NOT packed in oil, chopped

1/4 cup fresh chopped basil OR 1 tsp. dried basil

 In a small saucepan, over med low heat, melt the milk, cheeses, butter spread, salt and pepper and garlic powder.  Stir frequently until it becomes thick and cheeses melt.  Add the sundried  tomatoes and the basil, stir to combine. Take off heat.  Pour over the cooked spaghetti squash.  Garnish with more basil and Parmesan cheese. I will confess, I didn't have fresh basil, so I used dried...but I think it would be that much better with fresh, so if you have it, use it! 

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