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Herbed Spaghetti Squash With Mozzarella

Contributed by: Chris WebAdmin. of


  • 1 large spaghetti squash (3 lb)
  • 4 tablespoon unsalted butter; cut in bits
  • 5 large cloves garlic; peeled, halve
  • 4 oz smoked or plain mozzarella cut into; 1/4 inch dice
  • 1 cup basil leaves; packed finely shredded


Per Serving: 157 calories, 5 g protein, 9 g carbohyrate, 12 g fat, 36 mg cholesterol, 265 mg sodium

Preheat oven to 375F.

Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper.

Cover thightly with foil; bake 1 1/2 hours or until very tender.

Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese.

To Microwave:

With fork, pierce whole squash severl times. Place in glass baking dish. Cook in High 18 minutes, turing squash every 4 minutes. Let stand 5 minutes.

Place butter in small glass bowl; melt on High 30 seconds. Add garlic; cook on High 1 minutes; with fork, mash. Halve squash lengthwise; seed.

Serving Size: Makes 6 Servings

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