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Spaghetti Squash With Herbs

January 29, 2023

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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“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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