Baked Spaghetti Squash With Herb-Butter Sauce

Submitted by COOKGIRl

"From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6

ingredients

• Squash

• 1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
• 1⁄2 cup water

• Herb-Butter Sauce

• 3 tablespoons butter, melted
• 1⁄4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
• 1 tablespoon fresh parsley, minced
• 1 teaspoon fresh oregano, minced
• salt, to taste
• cracked black pepper, to taste

directions

1. Squash: Preheat oven to 350 degrees.
2. Starting at the stem, cut squash in half lengthwise. Remove seeds.
3. Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
4. Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
5. In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
6. Stir in the parsley and oregano.
7. Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.

Reviews

[karen in tbay]

It was okay - a tad on the runny side. DD did the recipe while I was at work so not sure if she followed cooking instructions exactly as I told her to microwave then shred the squash.