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Ingredients

1 1/2 cups gluten-free low-sodium chicken or vegetable broth
2 large sprigs rosemary
2 large sprigs sage
1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons butter or olive oil
2 tablespoons chopped parsley
Salt and pepper to taste

Description

Spaghetti Squash Has A Unique Texture That Shreds Into Spaghetti-like Strands When Cooked. In This Recipe, The Fresh Herbs Are Roasted With The Squash And Removed Before Serving, Leaving The Subtle, Fragrant Flavor Of Rosemary And Sage.

Wholefoods