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1 medium/large spaghetti squash, cooked and shredded (see below)
2 shallots, diced
2 garlic cloves, minced
¾ to 1 C low sodium chicken broth
¼ to 1/3 C fat free half and half
½ C shredded Parmesan cheese
2 T fresh parsley (dried 1 T)
Salt and Pepper to taste
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1st Keep
 PinkyMac
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