Herbed Spaghetti Squash

1 (3.25 Lbs) spaghetti squash
1/2 c water
1 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp ground black pepper

Pierce squash several timeswith the tip of a sharp knife. Microwave at HIGH 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with a spoon.

Place squash halves in a baking dish (squash halves will overlap); add 1/2 c water. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes or until tender. Using a fork, remove spaghetti-like strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well. Yield: 4 servings (serving size: 1 cup)

Calories: 76
Fat: 3.3g
Protein: 0.6g
Carb: 12.2g
Fiber: 0.1g
Chol: 0
Iron: 1mg
Sodium: 223mg
Calc: 42mg