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Herbed Spaghetti Squash

Recipe courtesy Emeril Lagasse

Photo: Herbed Spaghetti Squash

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
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Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

SERVES 4
Calories: 144
Total Fat: 9 grams
Saturated Fat: 5 grams
Protein: 2 grams
Total carbohydrates: 18 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 19 milligrams
Sodium: 336 milligrams

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  • on October 02, 2011

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    Very simple amazing dish. I used fresh herbs which increased the favor tremendously. I substituted olive oil for butter which may have reduced the favor a bit. Overall, my family really enjoyed this dish and I'll be making it again.

    Metro Atlanta

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