Lemon-Sage Spaghetti Squash

My husband came home with a Spaghetti Squash and a great big smile on his face because he had found a low carbohydrate alternative. I felt like I needed a really good recipe so I wouldn't disappoint him. This recipe came from myrecipes.com. (Oxmoor House, October 2006)

1 (2-pound) spaghetti squash
1/3 cup water
2 Tbsp light stick butter
1/4 c chopped onion
2 garlic cloves, minced
2 Tbsp shredded fresh Parmesan cheese
2 tsp small fresh sage leaves
1 tsp grated fresh lemon grind
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Pierce squash several times with a fork; place the squash right on your microwave turntable, if you don't have one then use a dish. Microwave, uncovered, at HIGH 6 minutes or longer, depending on your microwave. Cut in half lengthwise; discard seeds. Place squash, cut sides up in baking dish; add water. Cover tightly with heavy-duty plastic wrap, turning back 1 corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes.

2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2-3 minutes or until onion is tender.

3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan; cook 2 minutes or until thoroughly heated. Transfer to a bowl; add Parmesan cheese and remaining ingredients, and toss well.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 58 (47% from fat); FAT 3g (sat 1.6g); CHOLESTEROL 6mg; CALCIUM 48mg; CARBOHYDRATE 8g; SODIUM 270MG; PROTEIN 1.4g; FIBER 0.2g; IRON 0.4mg