Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the squash, cut side up, in a dutch oven. add the water. cover and bring to a boil. reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. remove the squash from the pan and drain well. scoop out and discard the seeds. using 2 forks, fluff the flesh into strands. in a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. discard the cooking liquid from the dutch oven and dry the pan well. add the squash, zucchini, tomatoes, and green onions to the pan. stir in the parmesan, lemon juice, basil, dill, and pepper. toss well to coat with sauce. cook 1 minute over medium-high heat to heat through.

Target recipe: add spaghetti squash and eggs to a food processer and pulse until smooth. transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. stir with a fork until combined. heat butter in a nonstick skillet over medium heat. scoop batter onto the skillet, about ½ cup per pancake. add blueberries on top of the batter. cook 5-7 minutes per side. serve with maple syrup.