Spaghetti Squash w/ Herbs

By 30 Minutes or Less
Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. Just cook, season and enjoy!

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  • Prep Time: 30 minutes

Main Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange


1 (3 lb) spaghetti squash

1 Tbsp fresh parsley, minced

2 tsp margarine

1/2 tsp dried whole basil 

1/4 tsp salt

1/8 tsp pepper

Dash of dried whole sage

Fresh basil sprig


  1. Wash squash and cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven. Add water to pan to depth of 2 inches. Bring to a boil, reduce heat, and simmer 20-25 minutes, or until squash is tender.
  2. Drain squash and let cool. Using fork, remove spaghetti-like strands from squash. Discard shells. Place strands in a serving bowl and add parsley, margarine, and other seasonings. Gently toss and serve.

Nutritional Information

  • Calories:    50
  • Carbohydrates:    9g
  • Total Fat:    1.5g
  • Cholesterol:    0mg
  • Saturated Fat:   0g
  • Dietary Fiber:    2g
  • % of Calories from Fat:    27%
  • Sodium:    105 mg
  • Protein:    1g
  • Recipe Credit
  • Recipe courtesy of University of Illinois Extension Family Nutrition Program.



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