This was originally published in Natural Solutions magazine in October 2008. My suggestions follow. Enjoy!

Leave a medium spaghetti squash whole, pierce the shell with a fork a few times and bake at 400 degrees F until tender (about 50-60 minutes). After the squash has cooled enough to handle it safely, cut it open lengthwise, scoop out the seeds and remove the strands with a fork.

In a large bowl combine the squash strands with 2 cups chopped broccoli florets, steamed, and 1 cup diced red bell pepper. Mix in 1 cup low-fat sour cream, 1/4 cup skim milk, 1 tablespoon curry powder and 1/2 cup shredded parmesan cheese, stirring well to coat. Pour into a 9 x 13 inch casserole dish and top with seasoned whole wheat bread crumbs or prepared whole grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.

My version: I used steamed chopped asparagus instead of broccoli, and coconut milk yogurt instead of sour cream (no cholesterol). I also found you don't really need milk, but you can use a little almond or rice milk instead of cow's milk. Mixing the spices in with the yogurt or sour cream before you add it to the vegetables makes it mix a lot easier. Instead of stirring in the cheese, I sprinkle it over the entire dish before putting on the stuffing. (Cheese is optional.) I prepare the stuffing using only hot water instead of butter or oil and it tastes just as yummy. If after 30 minutes the stuffing isn't as crispy as you'd like, broil on low for a few minutes. (Keep close watch on it, though, because it can burn quickly!)