| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
10 |
servings |
INGREDIENTS
| 1 |
|
Spaghetti squash -; (abt 7 lbs) |
| 6 |
tb |
Unsalted butter; cut up |
| 3 |
tb |
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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