Photo: Herbed Spaghetti Squash Recipe
Ingredients
- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
SERVES 4
Calories: 144
Total Fat: 9 grams
Saturated Fat: 5 grams
Protein: 2 grams
Total carbohydrates: 18 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 19 milligrams
Sodium: 336 milligrams
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By ArelisN
on March 04, 2013
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Seriously, can any dish be bad from Emeril? This was tasty, healthy and easy to make. I have made several times now. A go to side dish for life.
By agiobbi_10506825
San Diego, CA
on December 16, 2012
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Simple, easy to make but has wonderful flavor!
By AliYuccaValley
on October 04, 2012
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I have a fresh herb garden and decided on large leaf basil, Italian flat leaf parsley, some marjoram and thyme with Violet Francese garlic in the butter, not sage. I made a double batch of herb butter with the excuse that my Spaghetti squash weighed 3lbs, and it cooked up just fine with Emeril's directions, minus the toxic Aluminum foil; simply uncovered was fine.
A few sprinkles of fresh romano or parmasan and you may become a vegetarian with this recipe. This recipe can stand on its own if you are into veggies. Carnivores must needs have their meat and this will just dazzle them plated with a stew/meat sauce.
If you must use a spaghetti sauce, treating the squash this way will only enhance whatever else you do to it. I'm sure this will taste great the next day cold as an antipasto.
Touche, Emeril!
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