1 spaghetti squash (about 4 1/2 lbs)
1/4 cup light whipped butter or light buttery spread
2 tbsp reduced-fat Parm-style grated topping
1 tsp garlic powder
1/4 tsp salt, or more to taste
Preheat oven to 400 degrees
Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise, scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut side down. Bake until tender, about 40 minutes.
Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to a large bowl and cover to keep warm.
Stir in remaining ingredients, until butter has melted.
WW Points+: 4