"Pasta" Primavera

Description
I found this on the cooking echo, it sounded sooo good! it may be worth trying out as soon as I can convince "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file.
 * Yields 6 servings

Ingredients

 * 3½ lbs spaghetti squash, 1 medium
 * 1 cup broccoli flowerets, fresh
 * 1 cup zucchini, small, sliced
 * 1 cup mushrooms, fresh, sliced
 * 1 cup carrot, sliced
 * 1 clove garlic, small, crushed
 * ¾ tsp reduced calorie margarine, melted
 * 1 tbsp skim milk
 * ½ cup part skim ricotta cheese
 * 1 tbsp Parmesan cheese
 * ½ tsp imitation butter flavoring
 * ¼ tsp salt
 * ½ tsp Italian seasoning
 * ⅛ tsp coarsely ground pepper

Directions

 * 1) Wash squash; cut in half lengthwise and discard seeds.
 * 2) Place squash, cut side down, in a dutch oven; add 2 inches water.
 * 3) Bring water to a boil, cover and cook 20 minutes or until squash is tender.
 * 4) Drain squash and cool.
 * 5) Using a fork remove spaghetti-like strands.
 * 6) Measure 3 cups of strands; set aside.
 * 7) Remove remaining strands for other use.
 * 8) Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
 * 9) Combine squash strands and vegetables, tossing gently.
 * 10) Cover to keep warm; set aside.
 * 11) Saute garlic in margarine in a small saucepan; remove from heat.
 * 12) Add milk, cheese, butter flavoring, and seasonings to saucepan.
 * 13) Cook over low heat, stirring constantly, until mixture is hot (do not boil).
 * 14) Spoon cheese mixture over vegetable mixture, tossing gently.

Nutritional information
Per serving:
 * Food exchanges: 1 food + some free vegetables, ½ high-fat meat + ½ fat
 * About 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium