1 medium spaghetti squash
1/2 cup lowfat or nonfat buttermilk
2 Tbsp lime juice
1 Tbsp Dijon mustard
1 tsp curry powder
1/4 cup chopped peeled pear
1/4 cup finely chopped onion
2 Tbsp chopped green onions
3 cups shredded lettuce
Heat oven to 400. Cut squash into halves and place cut sides down in ungreased rectangular baking dish. Pour water into dish to 1/4" deep.
Cover and bake 30-40 minutes or until tender.
Remove strands with two forks.
Mix buttermilk, lime juice, mustard, curry powder and pepper in large glass or plastic bowl.
Add squash strands, pear, onion and green onions; toss.
Cover and refrigerate about 2 hours or until chilled.
Serve on a bed of lettuce.