Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        spaghetti squash -- 1 medium
   1      cup           broccoli flowerets -- fresh
   1      cup           zucchini -- small, sliced
   1      cup           mushrooms -- fresh, sliced
   1      cup           carrot -- sliced
   1      clove         garlic -- small, crushed
     3/4  teaspoon      reduced calorie margarine -- melted
   1      tablespoon    skim milk
     1/2  cup           part skim ricotta cheese
   1      tablespoon    parmesan cheese
     1/2  teaspoon      imitation butter flavoring
     1/4  teaspoon      salt
     1/2  teaspoon      Italian seasoning
     1/8  teaspoon      coarsely ground pepper

Preparation:

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.