1 md Sized spaghetti squash;
About 1 1/2 lbs.) Pepper to taste; Cut squash in half legthwise. In a kettle or boiling water, cook squash 30 minutes or until squash will separate in strands when probed with a fork. Remove when tender and discard seeds. With fork, scarpe out pulp into a serving dish and sprinkle with pepper. Food Exchange per serving: 1 VEGETABLE EXHANGE CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g; SOD: 1mg; FAT: 0g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master