Yield: 10 servings
|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.