Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    spaghetti squash
                        (if more than 2 lbs use
                        half)
   1      medium        zucchini grated
   1      cup           tomato sauce or
   1      6 ounce can   tomato paste +
   2      ounces        water
   1      teaspoon      finely cut fresh basil
   1      teaspoon      dried crushed oregano
   1      teaspoon      garlic powder or
   4      cloves        finely chopped fresh
     1/4  teaspoon      ground black pepper
     1/4  teaspoon      salt -- (optional)
                        serrano chili sauce or
                        other hot sauce to taste
                        (optional)

Preparation:

(This dish requires 20 minutes of baking, but the first part of the preparation of the spaghetti squash can be done stovetop or microwave.) Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients. Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes. Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese). Bake at 350F (175C) for 20 minutes or until done. (This recipe was adapted from a sticker attached to a spaghetti squash by Linden Associated Growers, Linden, CA.) This took about 8 minutes of working time, 7 minutes of microwaving while getting the rest ready, and then waiting 20 minutes while it baked. Smell and taste was delicious. I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla. What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.