| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 10 | Servings | |||
INGREDIENTS
| 1 | Spaghetti squash -, abt 7 | |
| lbs | ||
| 6 | T | Unsalted butter, cut up |
| 3 | T | Finely chopped chives or |
| Thyme or parsley | ||
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Heat oven to 35O degrees. Cut squash in half lengthwise and seed. Place squash halves cut-side down in 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 large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve. Serves 10 to 12. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 61 Calories (kcal); 7g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 19mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 18.3mg
Sodium: 30mg
Potassium: 5.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g