Spaghetti Squash With Herbed Butter Sauce

1. 1

   Squash: Heat oven to 350.

2. 2

   Using a chef's knife, cut squash in half lengthwise, starting at the stem end to bottom with a tablespoon spoon or melon baller, remove seeds and loose strands from each half.

3. 3

   Place squash halves, cut side down, in roasting pan.

4. 4

   Add water.

5. 5

   Cover with foil.

6. 6

   Bake at 350 for 1 hour or until squash is fork-tender.

7. 7

   Remove from oven; keep covered.

8. 8

   Herbed Butter Sauce: In glass bowl or measuring cup, combine butter and chicken broth.

9. 9

   Heat in microwave on High power for 1 minute.

10. 10

    Pull removing Thyme leaves and Oregano from stems by grasping sprig in one hand and sliding fingers along stem.

11. 11

    Add to butter-broth mixture.

12. 12

    Once squash is baked, using fork, run lengthwise through the flesh to separate and shred squash into strands.

13. 13

    Place strands in large bowl.

14. 14

    Add sauce, salt and pepper; toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.