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Spaghetti Squash With Shallot Butter

Contributed by: Chris WebAdmin. of

From: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt.


  • 1 medium size spaghetti squash; about 1 1/2 lb
  • 2 tablespoon minced shallots
  • 2 teaspoon unsalted butter


Preheat oven to 350 degrees.

Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed.

Turn over after 30 minutes.

Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl.

In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly.

Serving Size: Makes 8 Sweet Ones

Nutritional Information: Per Serving: 1 Vegetable Exchange; Cal: 36; Pro: 1g; Car: 6g; Cho: 3mg; Sod: 156mg

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