Spaghetti Squash w/Herbs

Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. Just cook, season and enjoy! See All Quick, Healthy Recipes in 30 Minutes or Less : Fruits & Vegetables : Fruits And Veggies More
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):
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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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