Buttered Spaghetti Squash
- Halve squash lengthwise; remove and discard seeds. Place squash halves, cut side down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree F oven for 30 to 40 minutes or until tender.
- Remove the squash pulp from shell. Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Makes 6 servings.
From the Test Kitchen
Spaghetti Squash with Marinara Sauce:
Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a medium saucepan cook 1/4 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil or cooking oil. Stir in one 14.5-ounce can diced tomatoes, undrained; 1 teaspoon dried Italian seasoning, crushed; 1/8 teaspoon fennel seeds, crushed; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. Remove the squash pulp from shell. Spoon sauce over squash pulp. If desired, sprinkle with grated Parmesan cheese.
Per 3/4 cup squash with 1/4 cup sauce: 84 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 233 mg sodium, 14 g carbo., 0 g fiber, 1 g pro.
Daily Values: 1% vit. A, 19% vit. C, 7% calcium, 5% iron.
Exchanges: 1/2 Vegetable, 1/2 Starch, 1/2 Fat
Nutrition Facts (Buttered Spaghetti Squash)
- Per serving:
- 123 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 21 mg chol.,
- 276 mg sodium,
- 10 g carb.,
- 0 g fiber,
- 0 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet