Spaghetti Squash
Golden strands of spaghetti squash tossed with a sage-and-thyme- scented butter sauce make a lovely side dish.
Ingredients
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Squash:
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1 spaghetti squash
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(2-1/2 to 3 pounds; or use two smaller squash)
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1/2 cup water
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Herbed Butter Sauce:
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3 tablespoons butter, melted
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1/4 cup chicken broth
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1 teaspoon fresh
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thyme leaves
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1 teaspoon fresh
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oregano leaves
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Directions
1.
Squash: Heat oven to 350 F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Place squash halves, cut-side down, in roasting pan. Add water. Cover with foil.
2.
Bake at 350 F for 1 hour or until squash is fork-tender. Remove from oven; keep covered.
3.
Herbed Butter Sauce: In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.
4.
Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.
Nutrition information
Calories 103, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 16 mg, Sodium 173 mg, Carbohydrate 12 g, Fiber 3 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Buttered Spaghetti Squash
Spaghetti squash is a low-calorie substitute for pasta that tastes as good, if not better, topped with marinara sauce.
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