Total Time
35mins
Prep 10 mins
Cook 25 mins

Spaghetti the pasta with spaghetti the squash, that is. A healthy, relatively low-fat pasta dish. To make this dish vegetarian, substitute vegetable broth powder or flakes for chicken bouillon powder.

Ingredients Nutrition

Directions

  1. Halve the squash and scrape out the seeds and their strings.
  2. Place the squash halves, cut side down, in a large pot and add 2 inches water; bring to a boil over medium-high heat, cover, reduce the heat to low and simmer about 20 minutes until squash is tender; drain.
  3. Use a fork to dislodge the spaghetti-like strands from the squash and separate; discard the shells of the squash.
  4. Combine bouillon powder with 1/2 cup boiling water.
  5. In large skillet over medium heat, heat oil and cook garlic 1 minute.
  6. Add squash strands and cook, stirring, about 1/2 minute.
  7. Add chicken bouillon, parsley, basil and lemon; cook, tossing gently, until the liquid simmers.
  8. Turn off heat, add the cooked spaghetti and toss to mix thoroughly.
  9. Sprinkle with parmesan and pepper.

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