Herbed Spaghetti Squash

1. 1

   Wash squash; cut in half lengthwise.

2. 2

   Remove and discard seeds. Place squash, cut sides down, in a Dutch oven.

3. 3

   Add water to pan to a depth of 2 inches.

4. 4

   Bring to a boil; cover and reduce heat. Simmer 20 to 25 minutes or until squash is tender.

5. 5

   Drain squash; let cool.

6. 6

   Using a fork, remove spaghetti-like strands from squash; discard shells.

7. 7

   Place strands in a serving bowl; add parsley and next 5 ingredients and toss gently.

8. 8

   Garnish with a fresh basil sprig, if desired.

9. 9

   Yields 8 servings (29 calories and 25% fat per 1/2 cup serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.