“Spaghetti the pasta with spaghetti the squash, that is. A healthy, relatively low-fat pasta dish. To make this dish vegetarian, substitute vegetable broth powder or flakes for chicken bouillon powder.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the squash and scrape out the seeds and their strings.
  2. Place the squash halves, cut side down, in a large pot and add 2 inches water; bring to a boil over medium-high heat, cover, reduce the heat to low and simmer about 20 minutes until squash is tender; drain.
  3. Use a fork to dislodge the spaghetti-like strands from the squash and separate; discard the shells of the squash.
  4. Combine bouillon powder with 1/2 cup boiling water.
  5. In large skillet over medium heat, heat oil and cook garlic 1 minute.
  6. Add squash strands and cook, stirring, about 1/2 minute.
  7. Add chicken bouillon, parsley, basil and lemon; cook, tossing gently, until the liquid simmers.
  8. Turn off heat, add the cooked spaghetti and toss to mix thoroughly.
  9. Sprinkle with parmesan and pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: