Spaghetti Squash with Parsley and Garlic

[Guest guest]

Spaghetti Squash with Parsley and Garlic

 

1 tbsp. olive oil or butter

3 cloves garlic, minced

1 spaghetti squash, 4 lbs.

1 cup coarsely chopped fresh parsley or grated zucchini

1/4 cup plain yogurt or light sour cream, optional

salt and freshly ground pepper

 

In small skillet, heat oil over medium-low heat; add garlic and cook until

tender, about 1 minute.

To steam: Cut squash in half lengthwise; scoop out seeds. Steam for 15 to 20

minutes or until tender.

To bake: Cut lengthwise, remove seeds and pierce skin with fork. Place cut side

down in baking dish and bake at 350 degrees for 45 minutes. Turn and bake

another 10 to 15 minutes or until skin is tender.

Cut cooked squash in half lengthwise. Scoop out seeds. Run tines of fork

lengthwise over squash to loosen spaghetti-like strands; scoop out strands into

baking dish or serving bowl. Add garlic mixture, parsley, yogurt (if using),

salt, and pepper to taste; toss to mix.

Makes 8 servings.

Calories 66, Fat 2 g, Carbs 12 g, Sodium 35 mg, Fiber 2 g.

 

 

[Guest guest]

Spaghetti squash is my latest wonderful discovery! I even have my kids eating

it. Thank you for the yummy recipe!

CAT