Herbed Spaghetti Squash - cooking recipe

Ingredients

1 (3 oz.) spaghetti squash
2 Tbsp. reduced calorie margarine
1/4 tsp. salt
dash of dried whole sage
1 Tbsp. minced fresh parsley
1/2 tsp. dried whole basil
1/8 tsp. pepper
fresh basil sprig (optional)

Preparation

Wash squash; cut in half lengthwise.
Remove and discard seeds. Place squash, cut sides down, in a Dutch oven.
Add water to pan to a depth of 2 inches.
Bring to a boil; cover and reduce heat. Simmer 20 to 25 minutes or until squash is tender.
Drain squash; let cool.
Using a fork, remove spaghetti-like strands from squash; discard shells.
Place strands in a serving bowl; add parsley and next 5 ingredients and toss gently.
Garnish with a fresh basil sprig, if desired.
Yields 8 servings (29 calories and 25% fat per 1/2 cup serving).