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: halve the spaghetti squash lengthwise and remove seeds. place, cut side down, on a baking sheet. bake in a 350 degree oven for 45 to 50 minutes or until tender. use a fork to shred and separate the spaghetti squash into strands. meanwhile, for sauce, in a large skillet cook chicken, onion, pepper and garlic until vegetables are tender. drain fat. stir in tomato puree, corn, beans, chili powder, cumin and oregano. cook and stir until slightly thickened and bubbly. cook and stir 2 minutes more. put 1 cup spaghetti squash on serving plate. spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.