SERVING SUGGESTION: Serve Spaghetti Squash “Noodles” on the side (cut squash in half lengthwise and place on a lightly oiled baking sheet, cut sides down. Bake in a preheated 375-degree oven until tender. 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, avocado and tomato, tossed with Leanne’s Basic Vinaigrette. NUTRITION per serving: 234 Calories; 6g Fat; 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 676mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 6