·         1 medium/large spaghetti squash, cooked and shredded (see below)

·         2 shallots, diced

·         2 garlic cloves, minced

·         ¾ to 1 cup low sodium chicken broth

·         ¼ to 1/3 cup fat free half and half

·         ½ cup grated or shredded Parmesan cheese (whichever you have on hand)

·         2 T fresh parsley (you can also use dried if you have it; 1 T)

·         Salt and Pepper to taste