Herbed Spaghetti Squash
Vibrant flavors of fresh herbs shine in this easy low-carb dish!
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Servings: 4
Calories: 118kcal
Ingredients
- 1 spaghetti squash 3-4 pounds
- 2 tablespoons vegan butter
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh basil chopped
- 2 teaspoons fresh chives
- 2 teaspoons fresh sage
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the squash using the microwave or oven method.* Microwave Method: Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp. Place cut-side down in a baking dish. (Depending on the size of your microwave, this may need to be done one half at a time.) Add enough water to cover the bottom of the pan, about 1/2 inch. Microwave for 10 minutes, until the skin is easily pierced with a knife. Set aside to cool.* Oven Method: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp. Place cut-side down in a baking dish. Add enough water to cover the bottom of the pan, about 1/2 inch. Cover with foil and bake for 45-60 minutes, until the skin is easily pierced with a knife. Set aside to cool.
- When the squash is cool enough to handle, use a fork to gently pull out the strands of squash into a bowl. You should have about 4 cups.
- In a large deep skillet, melt the butter over medium-high heat. Add the spaghetti squash strands, parsley, basil, chives, sage, salt, and pepper. Toss gently to distribute the herbs throughout. Cook for 2 minutes, just enough to heat the squash. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 668mg | Potassium: 272mg | Fiber: 4g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg
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