Baked Spaghetti Squash With Herb-butter Sauce

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
• 1/2 cup water
• 3 tablespoons butter, melted
• 1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
• 1 tablespoon fresh parsley, minced
• 1 teaspoon fresh oregano, minced
• salt, to taste
• cracked black pepper, to taste

Recipe

• 1 squash: preheat oven to 350 degrees.
• 2 starting at the stem, cut squash in half lengthwise. remove seeds.
• 3 place the squash halves cut side down in a roasting pan. add the water. cover with foil.
• 4 bake squash for about 1 hour or until fork tender. remove from oven and keep covered.
• 5 in a pan or microwave safe glass bowl, combine the butter and broth. heat until hot and butter is melted.
• 6 stir in the parsley and oregano.
• 7 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.