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Herbed Spaghetti Squash Toss

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Ingredients
  Spaghetti squash 3 Pound
  Diced pimiento 2 Ounce
  Chopped parsley 3 Tablespoon
  Water 2 Tablespoon
  Margarine 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

Wash squash; cut in half lengthwise, discarding seeds.
Place squash halves, cut side down, in a large Dutch oven; add a small amount of water.
Bring to a boil.
Cover; reduce heat, and simmer 25 minutes or until tender.
Drain.
Remove spaghetti-like strands from squash, using a fork.
Combine 3 cups squash and remaining ingredients in a large skillet; toss gently.
Reserve remaining squash for other uses.
Cook over low heat 5 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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