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Spaghetti Squash with Herbs
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Martha Stewart
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1. Ingredients
- 7 pounds spaghetti squash, cut in half lengthwise and seeded
- 6 tablespoons unsalted butter, cut into tablespoons
- 3 tablespoons finely chopped fresh chives, thyme, or parsley
- Salt and freshly ground black pepper
Nutrition Info
Per Serving
- Calories: 159 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 4 g
- Fat: 8 g
- Protein: 2 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 350 degrees F. Place squash halves cut side down in a 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 a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve.
Yield: 10 servings
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Jennie S - October 3, 2008 05:36:02 PM PSTit was great to come home and cook the spaghetti squash at the start of the fall season - i added some marinara sauce to this recipe and served with a green salad - it was like having spaghetti
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