Cut spaghetti squash in two and scoop the seeds out. Wrap each half in heavy duty saran wrap. Microwave for 12 minutes......squash should feel tender. (Microwave time will vary per microwave.) With a pastry brush, brush each half with olive oil. Spread margarine on the top of each half and sprinkle with the rosemary garlic seasonings. Scoop insides out of shell and serve with spaghetti sauce and a sprinkling of parmesan cheese.
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|Serving Size: 1 Serving (632g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 129 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 4.7mg||1 %|
|Sodium 676.3mg||23 %|
|Potassium 937.6mg||25 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 48.4g|
|Protein 6.4g||9 %|
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Calories per serving: 340
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