Herbed Spaghetti Squash

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 0.6g
  • Carbohydrate: 12.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 223mg
  • Calcium: 42mg


  • 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. 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. 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.
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