Baked Spaghetti Squash With Herb-Butter Sauce
- 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
- 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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RECIPE SUBMITTED BY
COOKGIRl
United States