Herbed Spaghetti Squash With Mozzarella
Contributed by: Chris WebAdmin. of RecipesNow.com
- 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.
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