Spaghetti Squash Dip

Got this recipe from the squash display at the grocery store. I didn’t follow the recipe exactly, so here’s my adaptation. It’s still fairly high in fat, so I use it more for a special occasion type dish. But, a good way to work a vegetable in to that special occasion. I love it, and my husband loves it–in fact he’s eating some leftover dip for breakfast as I type this.

• 1 spaghetti squash, halved and seeded
• 1/4 c margarine
• 1/3 c soy mayonnaise
• 1 c grated parmesan cheese, plus ~3 tbsp for topping
• fresh ground black pepper to taste

Place the spaghetti squash cut side down on a lightly greased  baking sheet and bake at 350 degrees until soft when a fork is inserted, about 30-40 minutes. Remove from oven and when cool enough to touch, scoop out squash and place in a mixing bowl with other ingredients. Mix until margarine is melted and the rest of the ingredients are well blended. Pour into a lightly greased baking dish. Sprinkle parmesan cheese on top. Bake at 350 degrees again until cheese melts, about 20 minutes.

I liked it best with All Bran crackers.