Garlic and Herb Spaghetti Squash
Serves: 6 (about 1/2 cup each)
1 medium spaghetti squash (2 1/2 to 3 pounds)
2 tbsp. Hy-Vee butter
2 tbsp. Hy-Vee Select olive oil
2 cloves garlic, minced
2 tbsp. chopped, fresh thyme
2 tbsp. chopped, fresh Italian parsley
1 tbsp. lemon juice
1/4 cup toasted pine nuts
1. Preheat oven to 350 degrees.
2. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, for 30 to 40 minutes or until tender.
Using a fork, remove the squash pulp from shell by scraping. Cover and keep warm.
3. In a large skillet, heat butter and oil over medium heat until butter is melted. Cook garlic in butter mixture until tender. Stir thyme, parsley and lemon juice. Add shredded squash and toasted pine nuts, tossing mixture well until heated through.
Nutrition Facts per Serving:
Calories: 160 Protein: 2g Carbohydrate: 11g Saturated Fat: 3.5g Cholesterol: 10mg Sodium: 25mg
Dietary Fiber: 2g Sugars: 4g Fat: 13g Trans fats: 0gSource: Hy-Vee Seasons Health 2015