SPAGHETTI SQUASH GREAT SUB FOR PASTA

2 medium spaghetti squash, about 4 pounds each

1/2 cup grated Pecorino Romano

2 tablespoons nutritional yeast

1 tablespoon freshly cracked black pepper, plus additional for serving

Arrange the oven racks so that the top rack is about 10 inches from the top of the oven. Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Cut both squash in half horizontally, as if around the equator. Scoop out and discard the loose, stringy flesh and squash seeds, or reserve the seeds for roasting.

Place the squash halves cut-side down on the prepared baking sheet. Bake 15 minutes. Rotate the pan and bake an additional 15 minutes. Check to see if a fork can easily slide from the inside of the squash to the firm outer rind. If not, cook the squash an additional 5-15 minutes.

Allow the squash to rest until it is touchable. Scrape a fork around the inside of the squash in a circular motion, shredding the flesh into “noodles.” Place the shredded squash in a large mixing bowl and use the fork to toss it with the Pecorino, nutritional yeast and cracked pepper. Divide the squash mixture among the squash shells and place the shells cutside up on the baking sheet. Return the squash to the oven and bake an additional 5-10 minutes until hot. Sprinkle additional pepper on top if desired and serve immediately. Serves 4.

Per serving: 70 calories (percent of calories from fat, 24), 3 grams protein, 10 grams carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 74 milligrams sodium.

KELLIE HYNES CONTRIBUTED BY Spaghetti squash shreds into “noodles,” making it a delightfully lowcalorie pasta substitute.