Baked Spaghetti Squash with Apples and Rosemary

A simple side dish that's perfect with roast pork or chicken.

1	medium-sized spaghetti squash	1
15 mL	canola oil	1 Tbsp
125 mL	onion, chopped	1/2 cup
30 mL	fresh rosemary, chopped	2 Tbsp
2	apples, peeled and chopped	2
	salt and pepper, to taste

1. Preheat oven to 400°F (200°C).
2. Cut squash in half, leave seeds in and skin on. Put about 1 inch of water and squash (cut side down) in a baking dish. Bake for about 40 minutes or until tender.
3. Meanwhile, heat oil in a saucepan, add onions and sauté for about 5 minutes. Add rosemary and apples and cook for an additional 8-10 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
4. When squash is cooked, remove seeds and discard, scoop and fluff up spaghetti. Fill each half with apple mixture. Return to oven and continue to cook for about 10 minutes. Remove from oven and serve.

Makes 6 servings Nutritional analysis per serving
Calories	81
Protein	0.8 g (4%)
Fat	3.1 g (35%)
Carbohydrate	14.3 g (61%)
Fibre	3.1 g
Sodium	18 mg

Suitable for heart-healthy, low fat and diabetic diets.
Each serving provides 1 serving of vegetables and fruit.