Spaghetti squash with herbs

Yield: 10 servings

Measure Ingredient
1 \N Spaghetti squash -; (abt 7 lbs)
6 tablespoons Unsalted butter; cut up
3 tablespoons Finely chopped chives or
\N \N Thyme or parsley
\N \N Salt
\N \N Freshly ground pepper

Heat oven to 35O degrees. Cut squash in half lengthwise and seed. Place squash halves cut-side down in large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands. Discard skins. In large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve. Serves 10 to 12.

Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 61 Calories (kcal); 7g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 19mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.

Similar recipes