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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.

Calories 150
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

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