ROASTED SPAGHETTI SQUASH WITH HERBS

By á-172996

Serves 6

Per Serving:110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g carbohydrate (4g dietary fiber, 7g sugar), 2g protein

Ingredients

• 1 1/2 cup gluten-free low-sodium chicken or vegetable broth
• 2 large sprigs rosemary
• 2 large sprigs sage
• 1 (4-pound) spaghetti squash, halved lengthwise and seeded
• 2 tablespoons butter or extra-virgin olive oil
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Preparation

Step 1

Preheat 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 butter, parsley, salt and pepper and toss gently. Serve immediately.