Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up in an easy way for a satisfying side dish.
- Portion size 6 servings
- 1 spaghetti squash (3 lb/1.5 kg)
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons butter
- 1 clove garlic minced
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.
Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.
Nutritional facts <b>Per serving:</b> about
- Protein 3 g
- Calories 120.0
- Total carbohydrate 8 g