Baked Herbed Spaghetti Squash

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* Exported from MasterCook *

 

Baked Herbed Spaghetti Squash

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 spaghetti squash -- medium to large (about 3 1/2-4 lbs)

water

1/4 cup fresh parsley -- chopped

1/4 cup fresh cilantro or basil -- chopped

1 tablespoon olive oil

sea salt to taste

fresh ground black pepper to taste

 

Sidebar:

This is wonderful served with " Sweet and Sour 'Neat' Balls " (p. 138), or in

place of pasta with a very hearty pasta sauce.

 

Preheat oven to 400F. Cut squash lengthwise down the center, then scoop out

seeds and any stringy flesh. On a baking sheet with a raised edge, place both

halves flat side down. Add 1/4 " - 1/2 " of water to the pan. Place pan in oven

and bake for 35-40 minutes, until squash is tender when pierced and the skin is

slightly browned. Using a fork, scrape out the squash flesh from the skin; it

will come away in " spaghetti strands. " Transfer strands into a serving bowl, and

toss with fresh herbs and olive oil. Season with sea salt and black pepper to

taste. Makes 4-6 servings.

 

For 6 servings, per serving: Calories: 115; Total Fat: 3. 1 g (Sat. Fat: 0. 5

g);

Cholesterol: 0 mg; Carbohydrate: 19.8 g; Fiber: 4.4 g; Protein: 2.1 g.

 

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 39 Calories; 4g Fat (78.0% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0