Weight Watchers Tropical Spaghetti Squash - cooking recipe

Ingredients

1 c. cooked spaghetti squash, hot
1/2 c. drained, canned crushed pineapple (no sugar added)
1/4 c. each finely chopped red and green bell peppers
2 tsp. reduced calorie margarine, melted (tub)
1/4 tsp. salt
dash of ground nutmeg

Preparation

In medium bowl, combine all ingredients, mixing well.
Serve immediately or cover and refrigerate until chilled.
Makes 2 servings.
Each serving provided 1 1/2 vegetable exchange, 1/2 fat exchange, 1/2 fruit exchange.
Per serving contains 83 calories, 1 g protein, 2 g fat, 16 g carbohydrate, 29 mg calcium, 326 mg sodium and 0 mg cholesterol.