Herbed Spaghetti Squash




4 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 76
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 1 g
Protein 0.6 g
Carbohydrate 12.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 223 mg
Calcium 42 mg


1 (3 1/4-pound) spaghetti squash
1/2 cup water
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with a spoon.

2. Place squash halves in an 11 x 7–inch baking dish (squash halves will overlap); add 1/2 cup water. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes or until tender. Using a fork, remove spaghettilike strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well.