This easy fall dish is a great side to any meal or can be turned into an entrée by adding a piece of chicken or some meatballs, a little red sauce and some Parmesan cheese.
Roasted Spaghetti Squash with Parmesan and Herbs
2 1/2 tablespoons margarine
1/4 cup diced red onion
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups roasted spaghetti squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
In a large non-stick skillet, melt margarine over medium heat. Add onions and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Nutritional Information (per serving)
Fat: 5 g
Carbohydrates: 8 g
Sodium: 73 mg