Garlic and Herb Spaghetti Squash
It's called spaghetti squash because the roasted flesh shreds into strands like spaghetti. Use it as a lower-carb and gluten-free replacement for spaghetti noodles in recipes.
Servings and Ingredients
|1||medium spaghetti squash, 2-1/2 to 3 pounds|
|2 tbsp.||Hy-Vee unsalted butter|
|2 tbsp.||Hy-Vee Select olive oil|
|2 clove(s)||garlic, minced|
|2 tbsp.||fresh thyme, chopped|
|2 tbsp.||fresh Italian parsley, chopped|
|1 tbsp.||fresh lemon juice|
|¼ c.||pine nuts, toasted|
Things To Grab
- Large baking dish
- Large skillet
- Preheat oven to 350 degrees.
- Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, for 30 to 40 minutes or until tender. Using a fork, remove the squash pulp from shell by scraping. Cover and keep warm.
- In a large skillet, heat butter and oil over medium heat until butter is melted. Cook garlic in butter mixture until tender. Stir thyme, parsley and lemon juice. Add shredded squash and toasted pine nuts, tossing mixture well until heated through. Serve immediately.
160 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 10mg
- Sodium: 25mg
- Total Carbohydrates: 11g
- Protein: 2g
Vitamin A 8%
Vitamin C 10%
Hy-Vee Seasons Health 2015.