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Ingredients

Directions

  • 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.

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Nutrition Facts

112 calories; 7 g total fat; 17 mg cholesterol; 357 mg sodium. 11 g carbohydrates; 2 g protein;

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