Categories: Gluten-Free, Vegetables

Ingredients

• 1 small spaghetti squash
• 1/4 Tbsp fresh parsley, minced
• 1/2 tsp margarine
• 1/8 tsp dried whole basil
• 1/16 tsp salt
• 1/16 tsp pepper
• Dash of dried whole sage
• Fresh basil sprig

Directions

1. Wash squash and cut in half lengthwise.

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

3. Add water to pan to depth of 2 inches. Bring to a boil, reduce heat, and simmer 20-25 minutes, or until squash is tender.

4. Drain squash and let cool. Using fork, remove spaghetti-like strands from squash. Discard shells.

5. Place strands in a serving bowl and add parsley, margarine, and other seasonings.

6. Gently toss and serve.

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