In large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes (some varieties of squash may take longer).
In small skillet, melt butter over medium low heat; add garlic and cook until tender, about 1 minute.
Drain squash and cut in half crosswise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt, and pepper to taste; toss to mix.
Microwave: Pierce spaghetti squash in 10 to 15 places with a fork; place in microwave safe dish and microwave at high (100 percent) power for 5 to 7 minutes per pound or until tender when pierced with fork. Turn over halfway through cooking. Let stand 5 minutes.
Steamer: Cut squash in half crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender.
This is an official 5 a Day Recipe, and provides eight people with one serving of vegetable each.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 102; Total Fat: less than 1g; Cholesterol: 0mg; Sodium: 23mg; Fiber: 6g
Did You Know?
Cilantro has been used to settle upset stomach in Latin American herbal healing traditions.
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