Lemon-Sage Spaghetti Squash
- Number of Servings: 4
Ingredients
1 (2-pound) spaghetti squash1/3 cup water1 tablespoon olive oil1 tsp whipped butter1/4 cup chopped onion2 garlic cloves, minced2 tablespoons shredded fresh Parmesan cheese2 teaspoons small fresh sage leaves1 teaspoon grated fresh lemon rind1/2 teaspoon salt1/4 teaspoon freshly ground black pepper
1. Pierce squash several times with a fork; place in an 11 x 7-inch baking dish. 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.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
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.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 112.9
- 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
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