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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spaghetti Squash With Herbs

Source: dLife

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

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 4.7 Fat, 3.0 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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Servings

Ingredients

4.0
4 lb spaghetti squash 2.0
2 tbsp olive oil 2.0
2 tbsp chopped parsley 2.0
2 tbsp fresh basil 1.0
1 tsp salt 2.0
2 tbsp butter 0.5
0 1/2 tsp black pepper

Directions

Preheat oven to 375°F. Pierce squash on all sides with skewer.
Place squash in shallow baking pan, lined with foil. Bake 1 hour or until tender when pierced with knife.
Cut baked squash in half lengthwise. Scrap seeds from center of each half of squash. Discard seeds.
Using large fork, scrape pulp into large skillet. Heat squash over medium high for 5 minutes, allowing moisture to evaporate.
Add oil, butter, basil, salt, pepper, and parsley to skillet. Toss gently until well coated and heated.
Serve warm.