Herbed Spaghetti Squash with Mozzarella
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
spaghetti squash
|
* |
| 4 | tablespoons |
butter
|
|
| 5 | cloves |
garlic
|
|
| 4 | ounces |
mozarella cheese, fat-free
smoked |
* |
| 1 | cup |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
spaghetti squash
|
* |
| 6E+1 | ml |
butter
|
|
| 5 | cloves |
garlic
|
|
| 115.6 | ml/g |
mozarella cheese, fat-free
smoked |
* |
| 237 | ml |
basil
|
*
|
Directions
Preheat oven to 375℉ (190℃). Halve squash lengthwise. Scoop out and discard seeds.
Place cut side up in baking pan; add butter and garlic to hollow centers.
Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cover tightly with foil; bake 1½ hours or until very tender.
