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.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Pour broth into a 9x13-inch baking dish.
Bruise rosemary and sage sprigs with the back of a knife and toss into broth.
Arrange squash in dish, cut 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 olive oil, parsley, salt and pepper and toss gently. Serve immediately.
Nutritional Info
Serving Size
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.