Herbed spaghetti squash

Herbed spaghetti squash



  • 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.

Herbed spaghetti squash
Average rating: 4.1 of 5, total votes: 7
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, sour cream, salt, eggs, beaten, stick butter
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