LC SERVING SUGGESTION: Serve over Spaghetti Squash “Noodles” (cut spaghetti squash in half lengthwise and place on a lightly oiled baking sheet, cut sides up. Bake in a preheated 375-degree oven until tender then remove from oven and set aside to cool slightly. Scoop out seeds then, using a fork, scrape squash out of its shell in long, thin [spaghetti-like] strands). Add a salad of mixed baby greens, sliced red onion, cucumber and avocado, tossed with red wine vinaigrette. SERVING SUGGESTION: Serve over Angel Hair pasta instead of Spaghetti Squash “Noodles”. Add some garlic toast. KOSHER: Use soy cheeses. GLUTEN FREE: Make sure canned tomatoes and wine (or juice/vinegar) are gluten free. NUTRITION: per serving: 294 Calories; 8g Fat; 46g Protein; 8g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 337mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 7