Spaghetti Squash

Golden strands of spaghetti squash tossed with a sage-and-thyme- scented butter sauce make a lovely side dish.

Spaghetti Squash
Servings: 6 Prep 15 mins Bake 350°F 1 hr Microwave 1 min


  • 1 spaghetti squash (2-1/2 to 3 pounds; or use two smaller squash)
  • 1/2 cup water
Herbed Butter Sauce:
  • 3 tablespoons butter, melted
  • 1/4 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Make It


1. Heat oven to 350 F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Place squash halves, cut-side down, in roasting pan. Add water. Cover with foil.

2. Bake at 350 F for 1 hour or until squash is fork-tender. Remove from oven; keep covered.

Herbed Butter Sauce:

3. In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.

4. Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 103, Fat, total (g): 6, chol. (mg): 16, sat. fat (g): 4, carb. (g): 12, fiber (g): 3, pro. (g): 1, sodium (mg): 173, Percent Daily Values are based on a 2,000 calorie diet.