Serves: 4
Total Calories: 357

1 squash spaghetti, about 3 pounds
2 tablespoons water
Herb Butter (see below)
4 tablespoons Parmesan cheese grated
Additional grated Parmesan cheese
* Part two.
1/2 cup butter or margarine
4 teaspoons lemon juice
2 teaspoons chives chopped
2 teaspoons thyme chopped fresh or tarragon leaves
1 teaspoon garlic salt

Cut squash in half lengthwise. Remove stem and scrape out seeds. Place squash halves, cut-side down, in a large shallow microwavable dish. Add water. Cover tightly with plastic wrap, turning one edge back. Microwave at 100% power (700 watts) 16 to 20 minutes until tender when pierced in the center with a fork, rotating dish one-half turn after 8 minutes. Cover plastic-wrapped dish with foil and let stand at least 5 minutes or until very tender and ready to serve.

Place squash halves, cut-side up, on a large platter. With a fork, twist loose the strands of squash. Spoon Herb Butter over each squash sprinkle each with 2 tablespoons of the Parmesan cheese.

Serve immediately. Pass additional Parmesan cheese.


HERB BUTTER
*In a 1-cup microwavable measuring cup, place butter, lemon juice, chives, thyme, and garlic salt. Microwave, uncovered, at 100% power 1 minute or until butter melts and is bubbly. Stir to blend. Let stand 3 minutes to improve flavor.

Nutritional Facts:

Serves: 4
Total Calories: 357
Calories from Fat: 223

More Recipes from the Farmer's Market Cookbook:
Baby Beets in Honey-Mustard Sauce
Carrots with Basil
Cauliflower with Cheese Sauce
Chinese-Style Snow Peas
Continental Peas
Down Home Green Beans
Fiesta Corn Skillet
Fresh Corn Patties
Italian Vegetable Skillet
Sautéed Cabbage with Bacon
Sautéed Green Tomatoes
Sicilian Eggplant
Spaghetti Squash with Herb Butter
Tomato Salad Platter
Zucchini and Stuffing Casserole