Spaghetti Squash With Garlic-Herb CHeese Butter - 6 Net Carbs

From The New Atkins for a New You Cookbook. Per Serving: 6 net carbs, 8 total carbs, 2g fiber, 1g protein, 6g fat, 90 calories

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1/2 cup servings

Ingredients

• 2 1⁄2 lbs spaghetti squash
• 4  tablespoons butter
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon fresh parsley, chopped
• 2  teaspoons oregano, chopped fresh
• 1  clove, garlic, chopped
•  salt
•  ground black pepper

Directions

1. Heat oven to 350*F.
2. Pierce squash in several places with a knife; set on a baking sheet.
3. Bake until tender when pierced with a knife, about 1 hours.
4. Meanwhile, melt butter, parmesan, parsley, oregano, and garlic in small saucepan over med heat.
5. Cut squash in half lengthwise.
6. Discard seeds, loosen strands with fork and remove from the shell.
7. Transfer to a large bowl, toss with butter mix, then add salt and pepper to taste. Serve hot.