One of the nice things about going low-carb...at least for me, is discovering vegetables you never knew that you love. Mine is spaghetti squash. It's so versatile. My husband, who's a fellow low carber and a retired Chef came up with a couple of ideas to add to cooked spaghetti squash. Both are equally yummy but completely different in taste.

Preheat oven to 350^. Stab the squash a few times with a large sharp knife and put it on a baking sheet. Bake for at least an hour or until the knife pokes through like butter. Cut it in half, remove the seeds and strand off with a fork.

Now you've got your choice. Do you feel like something sweet? or something cheesy?

Cinnamon-Spice butter:

1/2 stick of butter
1 1/2 tablespoons Splenda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg


Melt butter, Splenda, cinnamon, allspice and nutmeg in small saucepan over medium heat. Toss the squash with the spiced butter.

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Garlic-herb Cheese butter:

1/2 stick butter
1/4 cup Parmesan cheese
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1 clove garlic, chopped

Melt butter, Parmesan cheese, fresh parsley, chopped oregano and chopped garlic in a small saucepan over medium heat. Toss with the squash.