Baked Spaghetti Squash With Herb-Butter Sauce

Name: Baked Spaghetti Squash With Herb-Butter Sauce
Cook time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 spaghetti squash (2 1/2-3 pounds or two smaller squash); 1/2 cup water; 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

(1)

Recipe 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.

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Squash: Preheat oven to 350 degrees.
Starting at the stem, cut squash in half lengthwise. Remove seeds.
Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
Stir in the parsley and oregano.
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.

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