This is a good diabetic recipe.  As are most of the ones I use.

Half of a spaghetti squash
Half a pound of shrimp pealed and deveined (31 to 40 count)
Two garlic cloves (minced)
One half cup low fat or no fat yogurt
One Half cup of no fat milk
One and one half cups low fat parmesan cheese
One quarter cup of "Smart Balance" lite butter

Cut the spaghetti squash in half length wise.
Cook cut side down in a covered microwave dish with one half inch of water (8 minutes should do).
Use a fork to remove the spaghetti from the squash (drain well in a colander).
Boil shrimp and set aside.
Melt the butter in a sauce pan, medium heat.
Mix Yogurt and milk and add to sauce pan, let simmer 5 minutes.
Add garlic, cheese and whisk in quickly.
Add shrimp and pour over spaghetti.

Jim Freeman