Yield: 6 servings 3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese; 1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms; fresh sliced 1/2 ts Imitation butter flavoring; 1 c Carrot; sliced 1/4 ts Salt; 1 Clove garlic; small crushed 1/2 ts Italian seasoning; 3/4 ts Reduced calorie margarine 1/8 ts Coarsely ground pepper; -melted Wash squash; cut in half lengthwise and discard seeds. Place squash cut side down in a Dutch o.