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Ingredients
- 1 (3 lb.) spaghetti squash
- 1 tbsp. chopped fresh parsley
- 2 teaspoon butter
- 1/2 teaspoon dry whole basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash of dry whole sage
- Fresh basil sprig (optional)
Directions
- Wash squash; cut in half lengthwise. Remove and throw away seeds. Place squash, cut sides down, in a Dutch oven; add in water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 min or possibly till squash is tender. Drain squash; let cold. Using a fork, remove spaghetti-like strands from squash; throw away shells. Place strands in a serving bowl; add in parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 981g | |
| Calories 370 | |
| Calories from Fat 114 | 31% |
| Total Fat 13.24g | 17% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 802mg | 33% |
| Potassium 1073mg | 31% |
| Total Carbs 67.28g | 18% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 6.44g | 10% |
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