Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up for a satisfying side dish. This dish is very low in carbohydrates and great for anyone who can
- 1 spaghetti squash (3 lbs./1.5 kg) -
- ¼ cup freshly grated Parmesan cheese or prepared Parmesan cheese -
- Herb Butter
- 3 Tbsp butter -
- 1 large clove garlic, minced -
- ¼ tsp salt -
- 2 Tbsp chopped fresh sage, basil or parsley -
- ¼ tsp freshly ground black pepper -
1. Halve and seed squash. Place, cut-side down, on lightly greased baking sheet; bake at 400° F for about 1 hour or until flesh is easily pierced. (Alternatively, microwave on high, flesh side up, in a covered casserole for 15 minutes or until easily pierced.) Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.
2. Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat and stir in herbs of your choice along with pepper. Pour over squash, add cheese and toss.