How to Make Herbed Spaghetti Squash - A Step-by-Step Guide

Spaghetti squash is a versatile and delicious vegetable that can be used as a healthy alternative to traditional pasta. This herbed spaghetti squash recipe is a perfect way to enjoy the delicate flavor and satisfying texture of this nutritious vegetable. With the addition of fragrant herbs and garlic, this dish is sure to become a new favorite in your cooking repertoire.

Spaghetti squash is a low-calorie, low-carb, and gluten-free option for those looking to lighten up their meals or ...

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Ingredients

  • 1 small spaghetti squash, halved and seeded
  • 2 ½ tablespoons butter
  • ½ tablespoon chopped fresh chervil
  • ½ tablespoon chopped fresh basil
  • ½ tablespoon chopped fresh parsley
  • ½ tablespoon chopped fresh sage
  • ½ tablespoon chopped fresh chives
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 2
  • Yield: 2 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
  • Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.
  • Nutrition

    199 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 38mg
    • Sodium: 722mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 0g
    • Protein: 2g
    • Vitamin C: 7mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 259mg