an herb lover's spaghetti squash
Spaghetti squash is a nutritious substitute for regular pasta. This recipe allows you to use any sauce you would normally use. This recipe also goes well with any meat, fish, or poultry.
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 3 tablespoons parmesan cheese, grated
- Baking dish
- Food processor
- Cutting Board
- Medium mixing bowl
- Measuring cups
- Measuring spoons
Cut spaghetti squash in half. Place in baking dish cut side down. Add small amount of water and cover. Cook in microwave on high until fork tender (about 10 minutes). Set aside.
In food processor, blend the onion, garlic, herbs and lemon juice with the oil.
With a fork, scrape the squash into the bowl. Season with salt and pepper if desired and add the herb mixture. Toss to coat. Place in shallow baking dish and sprinkle with cheese.
Microwave for about 3 minutes on high to warm.
Calories: 123 | Carbohydrate: 12 grams | Fat: 8 grams | Protein: 3 grams | Sodium (with no added salt): 86 milligrams | Fiber: 2 grams | Cholesterol: 3 milligrams | Exchange: 1 starch, 1 ½ fats