Spaghetti Squash with Herb Butter

Serves: 4
Total Calories: 357


1 squash spaghetti, about 3 pounds
2 tablespoons water
Herb Butter (see below)
4 tablespoons Parmesan cheese grated
Additional grated Parmesan cheese
* Part two.
1/2 cup butter or margarine
4 teaspoons lemon juice
2 teaspoons chives chopped
2 teaspoons thyme chopped fresh or tarragon leaves
1 teaspoon garlic salt


Cut squash in half lengthwise. Remove stem and scrape out seeds. Place squash halves, cut-side down, in a large shallow microwavable dish. Add water. Cover tightly with plastic wrap, turning one edge back. Microwave at 100% power (700 watts) 16 to 20 minutes until tender when pierced in the center with a fork, rotating dish one-half turn after 8 minutes. Cover plastic-wrapped dish with foil and let stand at least 5 minutes or until very tender and ready to serve.

Place squash halves, cut-side up, on a large platter. With a fork, twist loose the strands of squash. Spoon Herb Butter over each squash sprinkle each with 2 tablespoons of the Parmesan cheese.

Serve immediately. Pass additional Parmesan cheese.

*In a 1-cup microwavable measuring cup, place butter, lemon juice, chives, thyme, and garlic salt. Microwave, uncovered, at 100% power 1 minute or until butter melts and is bubbly. Stir to blend. Let stand 3 minutes to improve flavor.

Nutritional Facts:

Serves: 4
Total Calories: 357
Calories from Fat: 223

This Spaghetti Squash with Herb Butter recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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