Spaghetti Squash w/Herbs

Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. Just cook, season and enjoy!

Preparation Time: 30 minutes
1 (3 lb) spaghetti squash 1 Tbsp fresh parsley, minced 2 tsp margarine ½ tsp dried whole basil ¼ tsp salt ⅛ tsp pepper Dash of dried whole sage Fresh basil sprig
Wash squash and cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven. Add water to pan to depth of 2 inches. Bring to a boil, reduce heat, and simmer 20-25 minutes, or until squash is tender. Drain squash and let cool. Using fork, remove spaghetti-like strands from squash. Discard shells. Place strands in a serving bowl and add parsley, margarine, and other seasonings. Gently toss and serve.
Serves: 8
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 50 Total Fat: 1.5g Saturated Fat: 0g % of Calories from Fat: 27% % Calories from Sat Fat: 0%		Protein: 1g Carbohydrates: 9g Cholesterol: 0mg Dietary Fiber: 2g Sodium: 105mg
Each serving provides: A good source of vitamins C and K.

Recipe courtesy of University of Illinois Extension Family Nutrition Program.
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