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Spaghetti Squash With Herbs
Source: dLife

Simple, savory faux pasta, made with butter and herbs.

Prep Time: 10 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 100.5
Total Carbs 15.2 g
Dietary Fiber 3.3 g
Sugars 5.9 g
Total Fat 4.7 g
Saturated Fat 1.6 g
Unsaturated Fat 0.5 g
Potassium 142.7 mg
Protein 1.6 g
Sodium 252.2 mg
Dietary Exchanges
1 Fat , 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  spaghetti squash
2 tbsp  olive oil
2 tbsp  chopped parsley
2 tbsp  fresh basil
1 tsp  salt
2 tbsp  butter
0 1/2 tsp  black pepper
  1. Preheat oven to 375°F. Pierce squash on all sides with skewer.
  2. Place squash in shallow baking pan, lined with foil. Bake 1 hour or until tender when pierced with knife.
  3. Cut baked squash in half lengthwise. Scrap seeds from center of each half of squash. Discard seeds.
  4. Using large fork, scrape pulp into large skillet. Heat squash over medium high for 5 minutes, allowing moisture to evaporate.
  5. Add oil, butter, basil, salt, pepper, and parsley to skillet. Toss gently until well coated and heated.
  6. Serve warm.

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