Here’s an easy way to cook and enjoy spaghetti squash!
(modification of recipe originally from Cooking Light)
Serves 4
- 1 (3-pound) spaghetti squash
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Cut squash in half lengthwise; discard seeds. Place squash halves, cut side down, in a baking dish; add ½ cup water to the dish. Cover with plastic wrap, leaving a vent for steam to escape. Microwave on high power for 15 minutes or until squash is tender when pierced with a fork. Carefully remove the plastic wrap. Scrape the inside of the squash with a fork to remove the spaghetti-like strands to a large bowl. Toss the squash strands with butter, thyme, salt and pepper.
Nutritional Info/Serving: Calories 68, Fat 3 g, Protein 1 g, Carbs 10 g
21 Day Fix Container Equivalents/Serving: 1 Green, 1 tsp
Leave a Reply