Spaghetti squash with herbs

Yield: 10 servings

Measure Ingredient
1 Spaghetti squash -; (abt 7 lbs)
6 tablespoons Unsalted butter; cut up
3 tablespoons Finely chopped chives or
Thyme or parsley
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.

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