Herbed Spaghetti Squash
Makes 4-6 1/2 cup servings
1 Spaghetti Squash about 2 1/4 lbs
1 tbsp Butter
1 tbsp Olive oil
1 tbsp chopped parsley
1 tbsp Basil
1 tbsp Chives
1/4 tsp Black pepper
Using a fork or sharp knife, make slits in the spaghetti squash to vent. Place in microwave and cook until the tender testing with a fork.
Remove and allow squash to cool slightly. Cut in half and remove seeds and discard.
Using a fork, gently pull the strands of squash away from the peel and place in a mixing bowl.
Heat a skillet; add butter and oil, spaghetti squash, herbs and pepper.
Toss gently but thoroughly to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Total fat 7 gm (2.5 g saturated, 0 Trans fats)
Cholesterol 10 mg
Sodium 490 mg
Total Carbohydrate 13 gm
(Dietary fiber gm, Sugars 5 gm)
Protein 1 gm