Spaghetti Squash With Herbed Butter Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 spaghetti squash (2-3 pounds or use 2 smaller size)
• 1/2 cup water
• 3 tablespoons butter, melted
• 1/4 cup chicken broth
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 squash: heat oven to 350. using a chef's knife, cut squash in half lengthwise, starting at the stem end to bottom with a tablespoon spoon or melon baller, remove seeds and loose strands from each half. place squash halves, cut side down, in roasting pan. add water. cover with foil.
• 2 bake at 350 for 1 hour or until squash is fork-tender. remove from oven; keep covered.
• 3 herbed butter sauce: in glass bowl or measuring cup, combine butter and chicken broth. heat in microwave on high power for 1 minute. pull removing thyme leaves and oregano from stems by grasping sprig in one hand and sliding fingers along stem. add to butter-broth mixture.
• 4 once squash is baked, using fork, run lengthwise through the flesh to separate and shred squash into strands. place strands in large bowl. add sauce, salt and pepper; toss.