BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE
From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Squash: Preheat oven to 350 degrees.
- Starting at the stem, cut squash in half lengthwise. Remove seeds.
- Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
- Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
- In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
- Stir in the parsley and oregano.
- Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.
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