Spaghetti Squash with Fresh Herbs Recipe
A simple side dish made with tender spaghetti squash and a mix of fresh parsley, basil, chives, and sage. Cooked with butter and seasoned lightly with salt and pepper, this recipe highlights the flavor of late-season herbs.
Ingredients
- 1 spaghetti squash 3-4 pounds
- 2 tablespoons butter
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh basil chopped
- 2 teaspoons fresh chives chopped
- 2 teaspoons fresh sage chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp.
- Cook the squash using either the microwave or oven: Microwave method: Place the halves cut-side down in a baking dish with about 1/2 inch of water. Microwave for 10 minutes, or until the skin is easily pierced with a knife. Oven method: Preheat oven to 375°F. Place cut-side down in a baking dish with about 1/2 inch of water. Cover with foil and bake for 45–60 minutes, until fork-tender. Set aside until cool enough to handle.
- Use a fork to scrape the inside of the squash into long strands. You should have about 4 cups.
- Melt the butter in a large skillet over medium-high heat. Add the squash, parsley, basil, chives, sage, salt, and pepper. Toss gently to combine. Cook for 2–3 minutes, just until heated through. Adjust seasoning to taste and serve warm.
Nutrition
Calories: 127kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 668mgPotassium: 272mgFiber: 4gSugar: 7gVitamin A: 495IUVitamin C: 5mgCalcium: 66mgIron: 1mg
Tried this Recipe?Leave a Star Rating ⭐️⭐️⭐️⭐️⭐️ and share your tips below!