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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Spaghetti the pasta with spaghetti the squash, that is. A healthy, relatively low-fat pasta dish. To make this dish vegetarian, substitute vegetable broth powder or flakes for chicken bouillon powder. Ingredients:
1 (3 lb) spaghetti squash |
1 teaspoon chicken bouillon powder (regular or low-sodium) or 1 teaspoon vegetable stock powder (regular or low-sodium) |
2 tablespoons olive oil |
2 teaspoons minced garlic |
1/2 cup fresh parsley, finely chopped |
1/4 cup fresh basil, finely chopped |
2 tablespoons lemon juice |
1 (8 ounce) package spaghetti, cooked |
1/4 cup grated parmesan cheese |
fresh ground black pepper |
Directions:
1. Halve the squash and scrape out the seeds and their strings.
2. Place the squash halves, cut side down, in a large pot and add 2 inches water; bring to a boil over medium-high heat, cover, reduce the heat to low and simmer about 20 minutes until squash is tender; drain.
3. Use a fork to dislodge the spaghetti-like strands from the squash and separate; discard the shells of the squash.
4. Combine bouillon powder with 1/2 cup boiling water.
5. In large skillet over medium heat, heat oil and cook garlic 1 minute.
6. Add squash strands and cook, stirring, about 1/2 minute.
7. Add chicken bouillon, parsley, basil and lemon; cook, tossing gently, until the liquid simmers.
8. Turn off heat, add the cooked spaghetti and toss to mix thoroughly.
9. Sprinkle with parmesan and pepper.
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