Lemon-sage Spaghetti Squash

[tami]

I made this the other day and it is now my favorite spaghetti squash recipe. The fresh sage really makes the recipe.

Lemon-sage Spaghetti Squash

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Spaghetti Squash
1/3 Cup Water
2 Tablespoons Light Butter -- stick
1/4 Cup Chopped Onion
2 Garlic Cloves -- minced
2 Tablespoons Shredded Parmesan Cheese
2 Teaspoons Fresh Sage
1 Teaspoon Grated Lemon Rind
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Pierce squash several times with a fork; place in an 11x7 inch baking
dish. Microwave, uncovered, at HIGH 6 minutes. 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.

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

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

Source:
"WeightWatchers Annual Recipes for Success 2007"

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Per Serving (excluding unknown items): 75 Calories; 3g Fat (35.5% calories
from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 8mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Per Serving (1/2 cup): cal 58 (47% from fat); pro 1.4 g,
fat 3 g (sat 1.6g), carb 8g;p fib 0.2g, chol 6 mg, iron
0.4mg, sod 270mg, calc 48 mg