1 spaghetti squash
1/4 cup legal yogurt
1 cup cheddar, shreaded
1/2-1 teaspoon salt
1. Cook spaghetti squash in about 1/2 inch of water until tender.
2. Carefully scrape the hot "macaroni" in to large bowl.
3. Add yogurt and about 1/2 the cheese and Stir.
4. If your macaroni has cooled down too much to melt the cheese. Put in in the microwave to reheat just enough to melt the cheese.
5. Continue adding and melting the cheese.
6. Add salt to taste.