Believe it or not, this was actually my first experience with a spaghetti squash! I’ve had many other types of winter squash, but this type was a new one for me – it came in our recent Greenling basket. So, I looked up many recipes, and settled on this one. The verdict? Tasty!! John had fun making the squash into “spaghetti”, and the flavors in this recipe really went well with the paprika chicken we made, too!
Lemon-Sage Spaghetti Squash
Adapted from Oxmoor House, Oct 2006
1 (2-pound) spaghetti squash
1/3 cup water
1 tablespoon olive oil
1 tsp whipped butter
1/4 cup chopped onion
2 garlic cloves, minced
2 tablespoons shredded fresh Parmesan cheese
2 teaspoons small fresh sage leaves
1 teaspoon grated fresh lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Microwave, uncovered, at HIGH 6 minutes. Cut in half lengthwise; discard seeds. Place squash, cut sides up, in baking dish; add water. Cover tightly with heavy-duty plastic wrap, turning back 1 corner to allow steam to escape.
Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes.
2. While squash cools, heat oil & butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 to 3 minutes or until onion is tender.
3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3-4 cups) to pan; cook 2 minutes or until thoroughly heated. Transfer to a bowl; add Parmesan cheese and remaining ingredients, and toss well. Season with additional salt & pepper, if desired.
Total Fat: 5.2 g
Cholesterol: 3.2 mg
Sodium: 379.1 mg
Total Carbs: 16.2 g
Dietary Fiber: 3.6 g
Protein: 2.7 g