Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.
Ingredients
1 1/2 cups gluten-free low-sodium chicken or vegetable broth
2 large sprigs rosemary
2 large sprigs sage
1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons butter or olive oil
2 tablespoons chopped parsley
Salt and pepper to taste
Method
Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.
Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt and pepper and toss gently. Serve immediately.
Nutrition
Per serving (about 11oz/321g-wt.): 110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g total carbohydrate (4g dietary fiber, 7g sugar), 2g protein
Happy Cooking, Everyone!
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.
Don't Eat Dirt 