3 pounds spaghetti squash, halved lengthwise, seeded
2 tablespoons butter, melted
1/4 cup chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Place squash, cut side down, in a microwave-safe dish. Add 2 tablespoons water. Cover dish tightly with plastic wrap. Microwave on 100% power 25 to 30 minutes or until squash is tender. Let stand 5 minutes. Carefully remove plastic wrap. Pull out squash strands with a fork; place in a large bowl. Mix butter, broth, parsley, salt and pepper; add to squash. Serve.
Makes 6 servings.
Calories 95 Fat 5 g Carbs 13 g Sodium 168 mg Fiber 2 g.
Exchanges: 1 Bread/Starch; 1 Fat