Boiled Spaghetti Squash with Garlic Butter


1 whole spaghetti squash
water
1 Tbsp. salt
1 Tbsp. butter
3-4 cloves minced garlic
2 Tbsp. fresh chopped parsley
2 Tbsp. grated Parmesan cheese
salt and pepper to taste
Directions: Rinse the squash and cut a hole in each end so the heat can reach the middle. Place the squash in a large pot and cover with water and salt. Bring water to a boil, cover and reduce heat to simmer. Cook for 25 minutes or until the skin feels tender. Cut in half, remove the seeds and remove the flesh with a fork. In a sauté pan, cook the garlic and butter on medium heat for 2 minutes. Add the squash and toss gently. Add a sprinkle of salt and pepper and place on a serving platter. Top with parsley and parmesan and serve immediately.

Serves 8 (about ½ cup each) Per serving: 51 calories, 2 g fat, 7 g carbohydrate, 1 g fiber, 2 g protein,
265 mg sodium

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