Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. cut spaghetti squash in half, lengthwise, and remove seeds. place on foil lined baking sheet, cut side down, and bake for 35 minutes. remove from oven, and allow to cool. meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. whisk to combine. set aside. when spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. place in a 2 quart casserole dish. discard skins. pour the cream mixture over the squash, and stir to combine. top with 1/2 cup parmesan cheese. place in oven, and bake 20-30 minutes. if the cheese does not brown and bubble, broil for 5-10 minutes. serve hot, and enjoy!

Target 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.