- 1 of 1 Halve spaghetti squash. Refrigerate half for another meal. Scoop out seeds and place cut side down in an 11 x 7-inch glass dish. Add 1/2 cup water; cover with plastic wrap. Microwave 10 minutes or until squash is fork-tender. Let cool slightly, then shred with a fork into a large bowl. Toss with butter, grated Parmesan, salt and pepper.
Servings Per Recipe: 4
Per Serving: 2 g pro., 357 mg sodium, 11 g carb., 2 g fiber, 17 mg chol., 4 g sat. fat, 112 kcal cal., 7 g Fat, total