Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.
- 1 1/2 cups gluten-free low-sodium chicken or vegetable broth
- 2 large sprigs rosemary
- 2 large sprigs sage
- 1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Using a knife remove rosemary and sage sprigs and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.
Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt and pepper and toss gently. Serve immediately.
Per serving (about 11 oz) : 110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g total carbohydrate (4g dietary fiber, 7g sugar), 2g protein