Baked Spaghetti Squash With Herb-Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by. Ingredients:
1 spaghetti squash (2 1/2-3 pounds or two smaller squash) |
1/2 cup water |
3 tablespoons butter, melted |
1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!) |
1 tablespoon fresh parsley, minced |
1 teaspoon fresh oregano, minced |
salt, to taste |
cracked black pepper, to taste |
Directions:
1. Squash: Preheat oven to 350 degrees.
2. Starting at the stem, cut squash in half lengthwise. Remove seeds.
3. Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
4. Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
5. In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
6. Stir in the parsley and oregano.
7. Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.
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