Herbed spaghetti squash
Herbed spaghetti squash
Ingredients/Components
- salt - 1/4 tsp
- pepper - 1/8 tsp
- minced fresh parsley - 1 Tbsp
- reduced calorie margarine - 2 Tbsp
- dried whole basil - 1/2 tsp
- spaghetti squash - 1 (3
- dash of dried whole sage - 1 item
- fresh basil sprig optional - 1 item
How to make herbed spaghetti squash:
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven. Add water to pan to a depth of 2 inches. Bring to a boil; cover and reduce heat. Simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients and toss gently. Garnish with a fresh basil sprig, if desired. Yields 8 servings (29 calories and 25% fat per 1/2 cup serving).Recipe categories: Squash, Low sodium, Vegetables.
Rating:
Related ingredients:
sugar, eggs, milk, sour cream, salt, eggs, beaten, stick butter
You may be interested in these recipes: