Recipes & Cooking Recipes by Ingredient Vegetable Recipes Buttered Spaghetti Squash 4.7 (3) Add your rating & review Spaghetti squash is a low-calorie substitute for pasta that tastes as good, if not better, topped with marinara sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Rate PRINT Share Trending Videos Close this video player Photo: Mike Dieter Prep Time: 20 mins Bake Time: 30 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 medium spaghetti squash (2-1/2 to 3 pounds) ½ cup finely shredded Parmesan cheese 3 tablespoon butter or margarine, cut up 1 tablespoon chopped fresh basil, oregano, or parsley ¼ teaspoon salt Directions Halve squash lengthwise; remove and discard seeds. Place squash halves, cut side down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree F oven for 30 to 40 minutes or until tender. Remove the squash pulp from shell. Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt. Sprinkle with the remaining 1/4 cup Parmesan cheese. Makes 6 servings. Spaghetti Squash with Marinara Sauce: Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a medium saucepan cook 1/4 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil or cooking oil. Stir in one 14.5-ounce can diced tomatoes, undrained; 1 teaspoon dried Italian seasoning, crushed; 1/8 teaspoon fennel seeds, crushed; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. Remove the squash pulp from shell. Spoon sauce over squash pulp. If desired, sprinkle with grated Parmesan cheese. Per 3/4 cup squash with 1/4 cup sauce: 84 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 233 mg sodium, 14 g carbo., 0 g fiber, 1 g pro.Daily Values: 1% vit. A, 19% vit. C, 7% calcium, 5% iron.Exchanges: 1/2 Vegetable, 1/2 Starch, 1/2 Fat Rate It Print Nutrition Facts (per serving) 123 Calories 9g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 123 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 21mg 7% Sodium 276mg 12% Total Carbohydrate 10g 4% Protein 3g 6% Vitamin C 2.4mg 3% Calcium 121.2mg 9% Iron 0.5mg 3% Potassium 155mg 3% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.